Scallop And Mushroom Frittata Withnewburg Sauce Recipe
Servings: 6
Ingredients
- 2 T butter
- 1 T extra virgin olive oil
- 1 1/2 pound Cape Cod scallops
- 1 lg. clove garlic, finely chopped
- 1/4 c. fresh minced parsley
- 2 scallions, coarsely minced
- 8 med. mushrooms, thinly sliced
- 6 large eggs
- 1/4 c. whipping cream
- 1/4 teaspoon salt
- 1/2 teaspoon freshly grnd black pepper
- 1/4 c. bread crumbs
- 5 T butter
- 2 1/2 T flour
- 1 c. lowfat milk, warmed
- 1 c. light cream, warmed
- 2 ounce sherry
- 1/4 teaspoon paprika
- 1/2 c. minced scallops (reserved from above)
Directions
- To make frittatas: In large frying pan, heat 1 tbsp butter and 1 tbsp extra virgin olive oil. Wash and drain scallops; pat dry, and saute till golden brown. Remove from pan and put aside (reserve 1/2 cup for Newburg Sauce).In same frying pan, add in remaining tbsp butter and saute garlic, parsley, scallions, mushrooms till tender. Remove from pan with slotted spoon.
- In large bowl, beat large eggs, whipping cream, salt and pepper. Generously grease 2-quart casserole dish and sprinkle with bread crumbs. Arrange scallops on bottom and place mushroom mix on top. Pour egg mix over top evenly and bake in preheated 350 degree oven till golden brown and hard, about 35 to 40 min.
- To make sauce: Heat butter in saucepan and gradually add in flour to make a paste. Add in warm lowfat milk and cream and simmer till thickened. Add in sherry, paprika, and reserved minced scallops and simmer 5 min.
- Slice frittata in wedges and serve hot with 2 heaping tbsp of Newburg Sauce on top. Makes 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 207g | |
| Recipe makes 6 servings | |
| Calories 292 | |
| Calories from Fat 182 | 62% |
| Total Fat 20.62g | 26% |
| Saturated Fat 10.77g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 262mg | 87% |
| Sodium 302mg | 13% |
| Potassium 370mg | 11% |
| Total Carbs 11.41g | 3% |
| Dietary Fiber 0.8g | 3% |
| Sugars 4.11g | 3% |
| Protein 13.78g | 22% |
