Recipe: Scallop Bisque

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Categories: Low-fat, Seafood, Soups

Yield: 7 Servings

1 ts Sugar
1/2 ts Dried basil

      2 cn 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

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. Yield: 7 servings (serving size: 1 cup). Per serving: 148 calories (27% from fat); 4.4 g fat; 23 mg cholesterol, 254 mg sodium. Posted on Prodigy by Dorothy Cross

Recipe By : Source: Cooking Light Magazine - September, 1995

From: Dscollin@aol.Com Date: Sun, 19 Feb 1995 22:05:37 -0500

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

You can tell how big a person is by what it takes to discourage him.

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