Directions:
- Saute the scallops in 3 tablespoons butter until golden brown. Add the dry white wine, stirring well. Then transfer the scallops to a buttered casserole.
- Saute the mushroooms and onion in 2 tablespoons butter for 7 minutes.
- Melt 3 tablespoons butter in another saucepan and add the flour, blending well. Then add the Sherry and cook gently for a few minutes. Next slowly add the milk and cream (mixed), stirring constantly until well blended. Season with salt and a pinch of cayenne pepper.
- When the sauce has thickened, remove from heat, and stir in the beaten egg yolk.
- Pour the sauce over the scallops in the casserole and top with bread crumbs, and dot with butter.
- Bake the casserole in a preheated 350 degree oven for 10 minutes, or until the top is browned.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 733.64 Kcal (3072 kJ) | ||
| Calories from fat | 305.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.95g | 52% | |
|---|---|---|---|
| Cholesterol | 172.07mg | 57% | |
| Sodium | 986.71mg | 41% | |
| Potassium | 791.78mg | 17% | |
| Total Carbs | 33.06g | 11% | |
| Sugars | 5.22g | 21% | |
| Dietary Fiber | 1.76g | 7% | |
| Protein | 33.46g | 67% | |
| Vitamin C | 3.2mg | 5% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 2.4mg | 13% | |
| Calcium | 191.6mg | 19% | |
| Amount Per 100 g | |||
| Calories | 181.19 Kcal (759 kJ) | ||
| Calories from fat | 75.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.39g | 52% | |
|---|---|---|---|
| Cholesterol | 42.5mg | 57% | |
| Sodium | 243.69mg | 41% | |
| Potassium | 195.55mg | 17% | |
| Total Carbs | 8.16g | 11% | |
| Sugars | 1.29g | 21% | |
| Dietary Fiber | 0.43g | 7% | |
| Protein | 8.26g | 67% | |
| Vitamin C | 0.8mg | 5% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.6mg | 13% | |
| Calcium | 47.3mg | 19% | |
* 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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