Cook shrimp and scallops until done; set aside; slowly melt butter in a saucepan adding cornstarch, then milk, stirring constantly; add wine, shrimp and scallops serve over rice. Yield 12 servings. Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip
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|Serving Size: 1 Serving (343g)|
|Recipe Makes: 12|
|Calories from Fat: 68 (12%)|
|Amt Per Serving||% DV|
|Total Fat 7.5g||10 %|
|Saturated Fat 3.3g||16 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 219mg||67 %|
|Sodium 383.1mg||13 %|
|Potassium 677mg||18 %|
|Total Carbohydrate 73.9g||22 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 73.9g|
|Protein 47.8g||68 %|
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Calories per serving: 580
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