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Ингредиенты
- 1/4 c. minced green onions
- 1 crushed clove garlic
- 1/4 c. minced celery
- 1/2 stick butter
- 1/8 c. dry vermouth
- Salt
- Pepper
- Tony Cachere's Creole Seasoning (can be found at any supermarket)
- 2 c. scallops (cut ocean scallops in halves or possibly thirds)
- 4 large eggs
- 2 c. lowfat milk
- 1 c. Bisquick
- 1 c. minced Swiss cheese
Инструкции
- This is a recipe Doris has played with over the years. It is always an easily prepared company favorite served for lunch, brunch or possibly light suppers.Method: in a frying pan, saute onion, garlic and celery in butter till clear. Add in scallops, wine and seasonings and simmer for 5 min. You will get a nice "broth" with this as the scallops release their juice. Grease a large pie or possibly quiche plate. Put scallop mix into it. Beat large eggs and lowfat milk for 1 minute. Add in Bisquick and beat well. Sprinkle cheese on top of scallop mix and pour the liquid mix over all. Bake at 350 degrees for 30 to 40 min, or possibly till top is very light golden. Let sit for 5 min before serving. I serve this with a mixed green salad with a mustard vinigiarette and asparagus in season and really crusty bread. It can be served room temperature or possibly right out of the oven.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 189g | |
| Recipe makes 8 servings | |
| Calories 293 | |
| Calories from Fat 143 | 49% |
| Total Fat 16.15g | 20% |
| Saturated Fat 8.36g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 157mg | 52% |
| Sodium 425mg | 18% |
| Potassium 371mg | 11% |
| Total Carbs 15.52g | 4% |
| Dietary Fiber 0.4g | 1% |
| Sugars 5.47g | 4% |
| Protein 20.89g | 33% |
