Baked Seafood Casserole
1/2 lb. scallops
1/2 lb. shrimp
Ginger Cider Sour Cream Sauce:
1 T. unsalted butter
1/4 C. leeks – washed and sliced
3 tsp. flour
1/2 C. apple cider – or apple juice concentrate
1 C. lowfat sour cream
1 T. chopped parsley
1 tsp minced ginger
Seasoned Bread Crumbs:
1/4 C. dry bread crumbs – was 1/2 c
1/8 C. shredded lowfat cheddar cheese
1 tsp. lemon juice
1 T. unsalted butter – melted
Make the Sauce:
Melt the butter in a saucepan and saute the leeks. Add the flour and stir to make a roux. Add the cider or apple juice concentrate, and stir until smooth. Stir in the sour cream, parsley, and ginger and simmer 5-10 minutes. Season with salt and pepper. Set aside.
Make the bread crumbs:
Combine the bread crumbs and cheese. Moisten with the lemon juice and melted butter. Season with salt and pepper. Set aside.
Place the fresh seafood in a 1 quart casserole dish. Pour the Ginger Cider Sour Cream Sauce over the seafood. Top the casserole with the Seasoned Bread Crumbs. Bake in a 450º F. oven for 15-20 minutes or until cooked. Serve. Enjoy.
If there are leftovers, they reheat well in a microwave, but this one doesn’t freeze.
Original recipe was for 2 servings, but it was easily three, even for our large appetites.
Per serving: 296 Calories; 11g Fat (36% calories from fat); 31g Protein; 14g Carbohydrate; 167mg Cholesterol; 311mg Sodium