Recipe - Scallop Bisque

1 teaspoon Sugar
One half teaspoon Dried basil
2 cn Nosalt added tomatoes 14
5 ounce Ea
Undrained & coarsely
2 tablespoon Margarine
One fourth cup Chopped onion
3 tablespoon All purpose flour
1/8 teaspoon Pepper
1 One half cup 1% lowfat milk
8 ounce Bottled clam juice
1 pound Bay scallops
2 tablespoon Sherry

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 1One half 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

From: Dscollin@aol.Com Date: Sun, 19 Feb 1995 22:05:37 0500

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip