My own creation of scallops and bacon in a beer cheese sauce over noodles.
|8 ozs.||Egg Noodles|
|9 slices||Bacon, 1/2 lb. raw|
|1 10.75-oz. can||Cheddar Cheese Soup|
|3/4 cup||Milk, divided usage|
|1 lb.||Bay Scallops|
|1 tsp.||Seafood Seasoning|
Bring to a boil enough water to prepare the Egg Noodles according to the package directions. Cut the Bacon into 1/2 inch pieces and fry crisp in a large skillet. Meanwhile, in a small saucepan, whisk the Cheddar Cheese Soup with the Beer and 1/2 cup of the Milk and begin heating over the lowest heat until hot, whisking occasionally. While the soup is heating, rinse the Bay Scallops under cold water, drain and pat dry on paper towels. Slice the Green Onions. Remove the crisp bacon from the skillet and set aside to drain on paper towels. Keep two tablespoons of the bacon grease and the bacon specs in the skillet, discarding any excess grease.
Begin boiling the egg noodles as directed on the package. Use a garlic press to press the Garlic and add with the scallops, green onions, and Seafood Seasoning to the bacon grease. Sauté until the scallops turn whiter and get slightly firm (about 5 minutes on medium heat).
Combine the soup mixture with the scallops mixture in the skillet. In a small jar, mix the Flour with the remaining 1/4 cup of Milk and stir or shake till all the flour is blended. Stir into the scallops and heat until mixture thickens or boils, stirring frequently.
Drain the egg noodles. At this point you can combine the scallops, bacon and noodles in the empty noodles pot, as I do and pictured, or you can serve the scallops mixture over the prepared egg noodles garnished with the crumbled bacon.
Source: I made this one up from ideas I got from my friend Lynn Kinshella.
Yield: 6 cups
Nutrition Facts per Serving:
20g Fat (26.5% calories from fat)
4g Dietary Fiber
Exchanges per Serving:
4 Lean Meat
0 Non-Fat Milk
1 1/2 Fat.
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