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    You are in: Home / Recipes / Sunset Scallop - Potatoes and Carrots Recipe
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    Sunset Scallop - Potatoes and Carrots

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    • on March 28, 2011

      This dish was okay, but I think it needs a little tweaking. The presentation is beautiful, but I found the carrot flavour overwhelmed the dish. If I were to make this again, I would cut the amount of carrots in half and do thicker layers of potato. (To be fair, I used my food processor to slice everything--as I normally do with scalloped potatoes--but perhaps I would have got more potato flavour if I'd cut things by hand.) I think I might try adding some herbs as well--parsley or rosemary could work very nicely. I would also like a creamier sauce--but perhaps this is my fault as I used 1% milk. I baked this in a medium but deep casserole and so had to turn up the heat and increase the time. I baked it for 90 minutes at 400 and I think it could have stayed in a little longer yet. This did go nicely with the roasted ham I served it with.

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    Nutritional Facts for Sunset Scallop - Potatoes and Carrots

    Serving Size: 1 (244 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 269.1
    Calories from Fat 57
    Total Fat 6.3 g
    Saturated Fat 3.8 g
    Cholesterol 18.7 mg
    Sodium 487.7 mg
    Total Carbohydrate 47.5 g
    Dietary Fiber 5.7 g
    Sugars 5.4 g
    Protein 6.9 g


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