Baked Scallops With Cream Recipe
Servings: 4
Ingredients
- 2 c. sliced zucchini
- 3/4 c. thin carrot strips, 1 inch long
- 2 T butter
- 1/4 c. flour
- 2/3 c. whipping cream
- 1 pound scallops, rinsed, liquid removed
- 2 T grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 2 T dry white wine
- 1 (4 ounce) can Pillsbury crescent rolls
- 1 egg white, beaten
- 3 T Kraft grated Parmesan cheese
Directions
- Preheat oven to 375 degrees. In large frying pan, saute zucchini and carrots in butter till crisp-tender, 3-4 min. Sprinkle flour over vegetables and toss lightly to coat. Cook 1 minute over medium heat. Add in whipping cream; cook 1 minute, stirring constantly. Mix will be thick. Add in scallops, 2 tbsp Parmesan cheese, salt and pepper; cook over medium heat till comes to boil. Remove from heat. Stir in wine.Spoon hot mix into ungreased 9-inch quiche or possibly pie pan. Remove dough from can. Don't UNROLL. Cut roll into 6 slices; cut each slice in half. Arrange around outside of pan, flat side down. Brush with beaten egg white. Sprinkle with 3 tbsp Parmesan cheese. Bake at 375 degrees for 20-30 min or possibly till crescents are golden and mix bubbles. Let stand 5 min before serving. Garnish with sprigs of parsley. Serves 4-6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 264g | |
| Recipe makes 4 servings | |
| Calories 330 | |
| Calories from Fat 116 | 35% |
| Total Fat 13.17g | 16% |
| Saturated Fat 6.89g | 28% |
| Trans Fat 0.16g | |
| Cholesterol 119mg | 40% |
| Sodium 688mg | 29% |
| Potassium 620mg | 18% |
| Total Carbs 26.78g | 7% |
| Dietary Fiber 1.9g | 6% |
| Sugars 3.96g | 3% |
| Protein 25.36g | 41% |
