Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
757
Calories
40g
Protein
19g
Fat
101g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons butter
- 2 lbs scallops
- 1 lb small mushrooms
- 1/4 cup butter
- 1 tablespoon minced garlic (I use the pre-minced in a jar)
- 4 tablespoons flour
- 1 cup chablis or Chardonnay wine
- 1 1/2 cups light cream or half-and-half
- salt
- pepper
- paprika (to garnish)
Directions
1
1. Butter a large baking dish with 2 tbsp.
2
2. butter.
3
3. Layer mushrooms on bottom and top with scallops.
4
4. Sprinkle with salt and pepper.
5
5. Melt 1/4 cup butter and stir in flour.
6
6. Gradually stir in wine and cook until sauce is thick.
7
7. Gradually stir in cream and season with salt and pepper.
8
8. pour sauce over casserole.
9
9. Sprinkle with paprika.
10
10. Cover and bake at 350 for 30 to 40 minutes.
11
Category:New England Recipes
12
Category:New England Vegetarian
Recipe sourced from
fandom