Wednesday, February 9, 2011
*Scallops in Alfredo Sauce* (GF)
A tasty classic. This recipe is in Splendid Low-Carbing
1 lb frozen small scallops (0.454 kg)
2 tbsp Healthy Butter, page 96 (25 mL)
1/4 tsp salt (1 mL)
1/8 tsp black pepper (0.5 mL)
Thaw frozen scallops in refrigerator overnight or in bag in cold water until they are able to separate. In skillet, in Healthy Butter, page 96, cook scallops gently over medium-low heat about 5 minutes or until firm. Sprinkle with salt and pepper while cooking.
A versatile sauce. Serve hot on cooked vegetables, poultry, fish or seafood.
2/3 cup whipping cream (150 mL)
1/3 cup water (75 mL)
2 tbsp butter (25 mL)
3/4 tsp Thickening Agent, page 109, (3 mL)
OR 2 tbsp soy flour (25 mL)
1/2 tsp salt (2 mL)
1/8 tsp white pepper (0.5 mL)
1/8 tsp paprika (0.5 mL)
2 egg yolks, fork beaten
In small bowl, combine whipping cream and water. Set aside. In double boiler or heavy saucepan, melt butter over low heat. Add soy flour (if using), salt, pepper and paprika to melted butter. Over low heat, stir together until smooth. Gradually stir in cream and water mixture, using a whisk. Use wooden spoon to incorporate any flour mixture around sides of saucepan. Increase heat to medium. If using Thickening Agent, page 109 instead of soy flour, sprinkle over sauce gradually and whisk in. Stir constantly with whisk, heating to scalding and until thickened.
Stir some of hot liquid into beaten egg yolks. Pour into saucepan and stir until sauce thickens. Do not boil. Remove from heat. If sauce develops lumps, which is unlikely, pour through sieve.
Variations: Alfredo Sauce: Prepare as above, however, use unsalted butter (and less salt) and add 1/4 tsp (1 mL) garlic powder and 1/3 cup (75 mL) Parmesan cheese. Yield: 1 cup (250 mL), 2 tbsp (25 mL) per serving. (0.9 g Carbs)
Mushroom Sauce: Add 1, 10 oz (284 mL) can sliced mushrooms, drained.
Yield: 11/2 cups (375 mL), 2 tbsp (25 mL) per serving. (0.7 g Carbs)
Bechamel Sauce: Prepare as above, but use 1/2 cup (125 mL) whipping cream and 1/2 cup (125 mL) chicken broth. Reduce salt to taste.
Yield: 1 cup (250 mL), 2 tbsp (25 mL) per serving. (0.6 g Carbs)
Cheese Sauce: Use 1/4 tsp (1 mL) salt. Stir in 1 cup (250 mL) grated Cheddar Cheese. Yield: 11/2 cups (375 mL), 2 tbsp (25 mL) per serving. (0.6 g Carbs)
Helpful Hint: Half-and-half cream may be used instead of whipping cream for negligible carbohydrate differences. Reduce salt to 1/4 tsp (1 mL), if desired. Add half amount of salt, taste, then add the remaining salt as desired.
Labels: Fish and Seafood