|Servings||Prep Time||Cook Time|
|4||0 mins||0 mins|
|1.||To make sauce: melt 1 tablespoon butter in sauce pan, and sauté leeks and fresh minced ginger.|
|2.||Add flour and stir to make roux. Add cider and stir until smooth.|
|3.||Stir in sour cream, parsley, and ground ginger and simmer 5-10 minutes. Set aside.|
|4.||To make bread crumb topping: melt the other tablespoon of butter in dish, add lemon juice, bread crumb and cheese, mix together. Set aside.|
|5.||Use a 1 quart baking dish, spay with cooking spray like Pam and mix shrimp and scallops in dish, lightly season with dill, salt and pepper.|
|6.||Pour the ginger cider sour cream sauce on top of the seafood and sprinkle the top with the bread crumb mixture.|
|7.||Bake in oven at 450 °F (230 °C) and cook for 15-20 minutes or until cooked.|
|8.||Note: based on recipe from angelfire.com|
There are 374 calories in 1 serving of Ginger Cider Seafood Bake.
Calorie split: 42% fat, 29% carbs, 29% protein.
|Serving Size||1 serving|