Scallop bisque
7 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Sugar |
| ½ | teaspoon | Dried basil |
| 2 | cans | No-salt added tomatoes -- 14 |
| 5 | ounces | Ea |
| Undrained & coarsely | ||
| 2 | tablespoons | Margarine |
| ¼ | cup | Chopped onion |
| 3 | tablespoons | All purpose flour |
| ⅛ | teaspoon | Pepper |
| 1½ | cup | 1% low-fat milk |
| 8 | ounces | Bottled clam juice |
| 1 | pounds | Bay scallops |
| 2 | tablespoons | Sherry |
Directions
Combine first 3 ingredients in a large saucepan; cook over medium heat 10 minutes, stirring occasionally. Place mixture in a blender, and process until smooth; set aside. Wipe pan with a paper towel. Melt margarine in pan over medium heat. Add onion; saute 1-½ minutes. Add flour and pepper; cook 1 minute, stirring constantly with a wire whisk. Gradually add milk and clam juice, stirring constantly. Cook an additional 5 minutes or until thickened and bubbly, stirring constantly. Stir in tomato mixture, scallops, and sherry. Cook 3 minutes or until scallops are done. Yield: 7 servings (serving size: 1 cup). Per serving: 148 calories (27% from fat); 4⅖ g fat; 23 mg cholesterol, 254 mg sodium. Posted on Prodigy by Dorothy Cross
Recipe By : Source: Cooking Light Magazine - September, 1995 From: Dscollin@... Date: Sun, 19 Feb 1995 22:05:37 -0500 File