Scallop and Artichoke Heart Casserole the Editors of Publications International, Ltd.
Makes 4 servings
|1||package (9 ounces) frozen artichoke hearts, cooked and drained|
|1||teaspoon canola or vegetable oil|
|1/4||cup chopped red bell pepper|
|1/4||cup sliced green onion tops|
|1/4||cup all-purpose flour|
|2||cups low-fat (1%) milk|
|1||teaspoon dried tarragon|
|1/4||teaspoon white pepper|
|1||tablespoon chopped fresh parsley|
- Cut large artichoke hearts lengthwise into halves. Arrange artichoke hearts in even layer in 8-inch square baking dish.
- Rinse scallops; pat dry with paper towel. If scallops are large, cut into halves. Arrange scallops evenly over artichokes.
- Preheat oven to 350°F. Heat oil in medium saucepan over medium-low heat. Add bell pepper and green onions; cook and stir 5 minutes or until tender. Stir in flour. Gradually stir in milk until smooth. Add tarragon, salt and white pepper; cook and stir over medium heat 10 minutes or until sauce boils and thickens.
- Pour sauce over scallops. Bake, uncovered, 25 minutes or until bubbling and scallops are opaque. Sprinkle with parsley and paprika before serving.
|Serving Size:||1/4 of total recipe|
|Calories from Fat||14 %|
|Total Fat||4 g|
|Saturated Fat||1 g|
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