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Scallop Casserole

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)70.0122
Energy (kCal)880.5219
Carbohydrates (g)61.8759
Total fats (g)38.9184
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bring medium-size saucepan of water to a boil, add scallops. | 2. Reduce heat to low and simmer gently for no more than 3 to 5 minutes, depends on the size of the scallops. | 3. Drain immediately and place scallops into a medium-size buttered casserole; set aside. | 4. In the saucepan, melt butter. | 5. Add onion, celery and mushrooms; saute until onions are translucent and most of moisture has evaporated. | 6. Combine soup and milk and add to the vegetables. | 7. Pour soup mixture over scallops in the casserole; season with pepper, stir gently. | 8. Spread fresh breadcrumbs over top and sprinkle with cheese. | 9. Bake uncovered at 350 degrees for 20-25 minutes, until bubbly and lightly browned. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    scallop 1 cut 312.8007 14.415999999999999 54.6721 2.2213
    butter 1 tablespoon 85.5 3.9285 2.6715 7.2
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    celery 1/2 cup chopped 8.08 1.4999 0.3484 0.0859
    mushroom 1 cup chopped - - - -
    cream mushroom soup 1 can 330.9145 23.982 5.9862 23.982
    milk 2/3 cup 99.2267 7.7755 5.124 5.3192
    breadcrumb 3/4 cup soft - - - -
    cheddar cheese 1/2 cup grated - - - -
    pepper ground - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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