Jean Kressy
Recipe by Cooking Light January 1997

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Recipe Summary

Yield:
7 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt margarine in a Dutch oven over medium heat. Add onion, celery, bell pepper, and garlic; sauté 8 minutes or until tender. Sprinkle onion mixture with flour; stir well. Cook 1 minute, stirring constantly. Add potatoes and next 6 ingredients (potatoes through water); stir well. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until potatoes are tender.

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  • Add scallops; cover and cook 4 minutes or until scallops are done. Sprinkle with parsley.

Nutrition Facts

150 calories; calories from fat 14%; fat 2.3g; saturated fat 0.4g; mono fat 0.8g; poly fat 0.8g; protein 13.5g; carbohydrates 19.4g; fiber 2g; cholesterol 21mg; iron 0.9mg; sodium 428mg; calcium 45mg.
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