Coquille St. Jaquesdiabetic, fish, main dish ----SCALLOPS---- 1 lb fresh scallops 1 cup dry sherry 1/2 bay leaf 1/2 lb fresh mushrooms 2 tablespoon butter or margerine 1 tablespoon lemon juice 2 tablespoon diced onion 1/2 teaspoon salt 1/8 teaspoon pepper 1 1/2 tablespoon flour ----TOPPING---- 1/4 teaspoon paprika 1 dash cayenne; optional 1 tablespoon parmesan cheese 3 tablespoon bread crumbs On medium power (60%), cook scallops, covered with 1/4 cup of the sherry and the bay leaf for 5-6 minutes until scallops are tender and white. Stir once during cooking. Drain liquid off scallops and reserve 1/4 cup. Discard bay leaf. In a 1 quart glass measuring cup heat the butter, onion, and mushrooms for one minute, stir in flour, salt and pepper. Gradually add the remaining wine, reserved 1/4 cup broth and lemon juice, stirring until smooth. Cook 3-4 minutes until mixture is thickened, stirring every minute. Pour over scallops, cover and heat 1-2 minutes until hot through, still on medium power. Sprinkle with topping and let rest covered for 3-4 minutes before serving. 1 serving = 2 fat-meat exchange + 1/2 bread exchange + 1 fat exchange 190 calories; 8 g carbohydrate; 15 g protein; 11 g fat Posted by Jane Knox |
