Scallop Bisque

Course : Bisques
Serves: 7
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1 teaspoon sugar
1/2 teaspoon dried basil
29 ounces no-salt added tomatoes -- undrained and coarsely
2 tablespoons margarine
1/4 cup chopped onion
3 tablespoons all purpose flour
1/8 teaspoon pepper
1 1/2 cups 1% low-fat milk
8 ounces bottled clam juice
1 pound bay scallops
2 tablespoons sherry

Preparation / 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 1-1/2 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.


Nutritional Information:

148 calories (27% from fat); 4.4 g fat; 23 mg

1 Kitchen's say:
  (5 3/4 Stars!)
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