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Title: Scallop Bisque
Categories: Diet Seafood Soup
Yield: 7 Servings
| 1 | ts | Sugar |
| 1/2 | ts | Dried basil |
| 2 | cn | No-salt added tomatoes -- 14 |
| 5 | oz | Ea |
| 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 |
| Undrained & coarsely | ||
| Chopped |
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