Directions:
- Rinse scallops in cold water; drain well. Set aside.
- Sauté mushrooms in 1/4 cup oil in a skillet until tender. Remove mushrooms; set aside. Reserve drippings in skillet.
- Combine milk and cornstarch, stirring well to remove lumps. Stir milk mixture and remaining oil into drippings in skillet. Add mustard, Worcestershire sauce, salt, and pepper. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in scallops, sautéed mushrooms, and sherry.
- Pour mixture into a greased 1 1/2-quart casserole. Sprinkle with breadcrumbs and cheese. Bake at 375° for 25 minutes or until lightly browned.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 533.03 Kcal (2232 kJ) | ||
| Calories from fat | 273.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.35g | 47% | |
|---|---|---|---|
| Cholesterol | 92.68mg | 31% | |
| Sodium | 1199.95mg | 50% | |
| Potassium | 595.19mg | 13% | |
| Total Carbs | 44.48g | 15% | |
| Sugars | 6.93g | 28% | |
| Dietary Fiber | 0.81g | 3% | |
| Protein | 20.1g | 40% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 2mg | 11% | |
| Calcium | 223.6mg | 22% | |
| Amount Per 100 g | |||
| Calories | 165.62 Kcal (693 kJ) | ||
| Calories from fat | 84.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.43g | 47% | |
|---|---|---|---|
| Cholesterol | 28.8mg | 31% | |
| Sodium | 372.84mg | 50% | |
| Potassium | 184.93mg | 13% | |
| Total Carbs | 13.82g | 15% | |
| Sugars | 2.15g | 28% | |
| Dietary Fiber | 0.25g | 3% | |
| Protein | 6.24g | 40% | |
| Vitamin C | 0.4mg | 2% | |
| Iron | 0.6mg | 11% | |
| Calcium | 69.5mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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