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    You are in: Home / Recipes / Swiss Baked Scallops Recipe
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    Swiss Baked Scallops

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on April 09, 2012

      These were really good and easy to make. I followed the recipe as written and we all enjoyed these for dinner. Made for Spring PAC 2012

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    • on June 04, 2008

      Very simple and tasty recipe. Will make again soon. Thanks for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 31, 2006

      Really yummy. Followed the recipe exactly, used a low sodium/fat swiss cheese. Served with rice and tomato/basil bruchetta.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 14, 2006

      Yum yum yum! I made these for dinner for my BIL and myself. Since I try to limit salt where I can, I used unsalted butter and substituted celery seeds for the celery salt. Also, the Swiss cheese slices I bought for the recipe somehow never made it into my shopping bag, so I had to improvise with some grated mixed Italian cheeses I had on hand. Anyway the results were amazing. Cooking in the butter-lemon juice mixture rendered the scallops exquisitely tender. Bravo, Jac!

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    Nutritional Facts for Swiss Baked Scallops

    Serving Size: 1 (312 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 476.5
     
    Calories from Fat 254
    53%
    Total Fat 28.2 g
    43%
    Saturated Fat 17.5 g
    87%
    Cholesterol 136.5 mg
    45%
    Sodium 1100.4 mg
    45%
    Total Carbohydrate 11.8 g
    3%
    Dietary Fiber 0.4 g
    1%
    Sugars 1.1 g
    4%
    Protein 42.8 g
    85%

    The following items or measurements are not included:

    celery salt

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