Seafood: Scallop Bisque
Source of Recipe
Cooking Light Magazine
List of Ingredients
1 t Sugar
1/2 ts Dried basil
2 can No-salt added tomatoes -- 14 5 oz Ea Undrained & coarsely
2 tb Margarine
1/4 c Chopped onion
3 tb All purpose flour
1/8 ts Pepper
1 1/2 c 1% low-fat milk
8 oz Bottled clam juice
1 lb Bay scallops
2 tb Sherry Recipe
Combine first 3 ingredients in a large saucepan; cook over medium heat 10 minutes, stirring occasionally. Place mixture in a blender, and process until smooth; set aside. Wipe pan with a paper towel. Melt margarine in pan over medium heat. Add onion; saute 1-1/2 minutes. Add flour and pepper; cook 1 minute, stirring constantly with a wire whisk. Gradually add milk and clam juice, stirring constantly. Cook an additional 5 minutes or until thickened and bubbly, stirring constantly. Stir in tomato mixture, scallops, and sherry. Cook 3 minutes or until scallops are done.
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