Dry Atlantic Sea Scallops, Wild Caught Frozen, 5 lb. Bag
Product Description
5 lb. Individualy Quick Frozen Atlantic Dry Sea Scallops Wild Caught
SCALLOPS MONTEREY 1 lb. fresh scallops Vegetable cooking spray 1 tbsp. unsalted butter 2 tbsp. all-purpose flour 3/4 c. skim milk 1/3 c. (1 1/3 oz.) shredded reduced-fat Monterey Jack cheese 2 tsp. grated Parmesan cheese 1 jalapeno pepper, seeded and chopped
Place scallops in a vegetable steamer over boiling water. Cover and steam 3 to 4 minutes. Transfer scallops to 4 individual baking dishes coated with cooking spray; set aside. Melt butter in saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in shredded cheese.
Pour cheese sauce over scallops. Sprinkle with Parmesan cheese and jalapeno. Broil scallops 5 1/2 inches from heat until lightly browned. Yield: 4 servings (157 calories per serving.)
SCALLOPS MONTEREY 1 lb. fresh scallops Vegetable cooking spray 1 tbsp. unsalted butter 2 tbsp. all-purpose flour 3/4 c. skim milk 1/3 c. (1 1/3 oz.) shredded reduced-fat Monterey Jack cheese 2 tsp. grated Parmesan cheese 1 jalapeno pepper, seeded and chopped
Place scallops in a vegetable steamer over boiling water. Cover and steam 3 to 4 minutes. Transfer scallops to 4 individual baking dishes coated with cooking spray; set aside. Melt butter in saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in shredded cheese.
Pour cheese sauce over scallops. Sprinkle with Parmesan cheese and jalapeno. Broil scallops 5 1/2 inches from heat until lightly browned. Yield: 4 servings (157 calories per serving.)
