Scallop bisque

7 Servings

Ingredients

Quantity Ingredient
1 teaspoon Sugar
½ teaspoon Dried basil
2 cans No-salt added tomatoes -- 14
5 ounces Ea
Undrained & coarsely
2 tablespoons Margarine
¼ cup Chopped onion
3 tablespoons All purpose flour
⅛ teaspoon Pepper
1½ cup 1% low-fat milk
8 ounces Bottled clam juice
1 pounds Bay scallops
2 tablespoons Sherry

Directions

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 1-½ 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. Yield: 7 servings (serving size: 1 cup). Per serving: 148 calories (27% from fat); 4⅖ g fat; 23 mg cholesterol, 254 mg sodium. Posted on Prodigy by Dorothy Cross

Recipe By : Source: Cooking Light Magazine - September, 1995 From: Dscollin@... Date: Sun, 19 Feb 1995 22:05:37 -0500 File

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