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Add a photoServings: 6
Ingredients
- 3/4 c. bread crumbs
- 1/4 c. Parmesan cheese
- 4 tbsp. butter
- 2 tbsp. butter
- 2 stalks celery, leaves removed, sliced
- 3/4 c. med. onion, minced
- 6 tbsp. flour
- 1 c. lowfat milk
- 1/2 c. white wine
- 4 ounce. med. sharp Cheddar, sliced
- 1 pound Virginia bay scallops
Directions
- Prepare topping by combining bread crumbs and Parmesan cheese in a small bowl.
- Heat butter and butter in a 2-qt saucepan and saute/fry celery and onions. Blend in flour to make a paste; cook 1 minute over medium heat. Gradually add in lowfat milk, stirring after each addition. Stir wine into sauce. Add in cheese and let it heat, stirring frequently. Mix in scallops.
- Pour into a greased 2-qt casserole dish. Sprinkle on topping. Bake at 350 degrees for 20 to 30 min till bubbly. Serve over noodles or possibly rice. Serves a family of 5.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 148g | |
| Recipe makes 6 servings | |
| Calories 320 | |
| Calories from Fat 178 | 56% |
| Total Fat 20.2g | 25% |
| Saturated Fat 12.44g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 391mg | 16% |
| Potassium 200mg | 6% |
| Total Carbs 20.7g | 6% |
| Dietary Fiber 1.3g | 4% |
| Sugars 4.25g | 3% |
| Protein 10.7g | 17% |
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