Directions:
- Bring medium-size saucepan of water to a boil, add scallops.
- Reduce heat to low and simmer gently for no more than 3 to 5 minutes, depends on the size of the scallops.
- Drain immediately and place scallops into a medium-size buttered casserole; set aside.
- In the saucepan, melt butter.
- Add onion, celery and mushrooms; saute until onions are translucent and most of moisture has evaporated.
- Combine soup and milk and add to the vegetables.
- Pour soup mixture over scallops in the casserole; season with pepper, stir gently.
- Spread fresh breadcrumbs over top and sprinkle with cheese.
- Bake uncovered at 350 degrees for 20-25 minutes, until bubbly and lightly browned.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 475.25 Kcal (1990 kJ) | ||
| Calories from fat | 214.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.86g | 37% | |
|---|---|---|---|
| Cholesterol | 110.81mg | 37% | |
| Sodium | 988.76mg | 41% | |
| Potassium | 445.49mg | 9% | |
| Total Carbs | 44.69g | 15% | |
| Sugars | 4.81g | 19% | |
| Dietary Fiber | 1.49g | 6% | |
| Protein | 19.75g | 39% | |
| Vitamin C | 2.7mg | 4% | |
| Iron | 1.9mg | 11% | |
| Calcium | 212.5mg | 21% | |
| Amount Per 100 g | |||
| Calories | 167.61 Kcal (702 kJ) | ||
| Calories from fat | 75.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.41g | 37% | |
|---|---|---|---|
| Cholesterol | 39.08mg | 37% | |
| Sodium | 348.72mg | 41% | |
| Potassium | 157.12mg | 9% | |
| Total Carbs | 15.76g | 15% | |
| Sugars | 1.7g | 19% | |
| Dietary Fiber | 0.53g | 6% | |
| Protein | 6.96g | 39% | |
| Vitamin C | 0.9mg | 4% | |
| Iron | 0.7mg | 11% | |
| Calcium | 74.9mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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