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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Bay Scallops Monterey

Date Added: December 08, 2009


1 Pound Bay Scallop
1 Unit Vegetable Cooking Spray ;
1 Tablespoon Margarine
2 Tablespoons All-Purpose Flour
3/4 Cup Skim Milk chilled
1/3 Cup Monterey Jack Cheese shredd
2 Teaspoons Parmesan Cheese grated
1 Unit Jalapeno Pepper seeded and minced
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1. Place scallops in a vegetable steamer over boiling water.

2. Cover and steam 3 to 5 minutes. Transfer scallops to 4 individual baking dishes coated with cooking spray; set aside.

3. Melt margarine in saucepan over low heat; add flour, stirring until smooth.

4. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly until mixture is thickened and bubbly.

5. Stir in shredded cheese. Pour cheese sauce over scallops.

6. Sprinkle with Parmesan cheese and jalapeno. Broil scallops 5-1/2 inches from heat until lightly browned.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Gluten, MSG, Cheese, Scallops allergies.
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