Directions:
- In 10-inch skillet cook mushrooms and onion in 2 T water for 2-3 minutes.
- Drain add scallops and wine cook 4-5 minutes.
- Drain and reserve 1/2 c liquid (adding water if needed to measure 1/2 c).
- In separate pan make sauce- 1/4 c butter melted, stir in flour until well incorporated. add thyme, pepper, seafood liquid, milk, Worcestershire and hot sauce to taste. Cook 2 minutes.
- Arrange scallops and mushroom/onions in individual serving dishes or shells, pour sauce over scallops and veggies.
- Either refrigerate at this point or continue for immediate serving.
- Topping- Heat butter in small pot to melted then remove from heat and turn off burner add bread crumbs and parsley, will be a dry mix.
- Sprinkle over scallop servings and bake for 10-15 minutes at 350°F uncovered.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 260.39 Kcal (1090 kJ) | ||
| Calories from fat | 120.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.43g | 21% | |
|---|---|---|---|
| Cholesterol | 61.91mg | 21% | |
| Sodium | 665.01mg | 28% | |
| Potassium | 424.87mg | 9% | |
| Total Carbs | 15.09g | 5% | |
| Sugars | 2.68g | 11% | |
| Dietary Fiber | 1.31g | 5% | |
| Protein | 18.79g | 38% | |
| Vitamin C | 3.5mg | 6% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.9mg | 10% | |
| Calcium | 67mg | 7% | |
| Amount Per 100 g | |||
| Calories | 132.24 Kcal (554 kJ) | ||
| Calories from fat | 61.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.82g | 21% | |
|---|---|---|---|
| Cholesterol | 31.44mg | 21% | |
| Sodium | 337.73mg | 28% | |
| Potassium | 215.77mg | 9% | |
| Total Carbs | 7.66g | 5% | |
| Sugars | 1.36g | 11% | |
| Dietary Fiber | 0.66g | 5% | |
| Protein | 9.54g | 38% | |
| Vitamin C | 1.8mg | 6% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1mg | 10% | |
| Calcium | 34.1mg | 7% | |
* 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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