Serves: 4
Total Calories: 108

1 cup milk
1/4 cup flour
1 teaspoon chicken bouillon
1/4 teaspoon thyme dried, crushed
1/8 teaspoon paprika
1/16 teaspoon black pepper
1/4 cup onion chopped
1 tablespoon margarine
2 cups mushrooms sliced
1 (12-ounce) package frozen scallop
1 tablespoon sherry
Lemon Rice (optional)
Lemon wedges

In a small bowl, whisk milk, flour, bouillon granules, thyme, paprika and pepper until well blended set aside.

In a 10-inch skillet over medium heat, sauté onion in margarine for 3 minutes or until edges begin to brown. Add mushrooms and sauté 2 minutes longer. Stir milk mixture and pour over vegetables. Stirring over medium-high heat, bring to a boil.

Add scallops. When mixture returns to a boil, cook, stirring occasionally to prevent sticking, for 10 to 15 minutes or until scallops are opaque.

Stir in sherry. If desired, serve with Lemon Rice (see below) and garnish with lemon.

Lemon Rice: Sprinkle 3 cups hot, cooked long grain white rice with 1 tablespoon lemon juice. Toss lightly to mix. Makes 3 cups. 141 calories per 3/4 -cup serving.

Nutritional Facts:

Serves: 4
Total Calories: 108
Calories from Fat: 22

More Recipes from the Slender Feast Cookbook:
Baked Flounder And Stuffing
Baked Ziti
Gourmet Pork Chops
Hawaiian Burgers
Lemon-Peppered Chicken
Pork And Green Onions
Sherried Scallops
Sole With Cucumber Sauce
Spiced Moroccan Lamb Stew
Stuffed Shells Florentine
Swiss Turkey Cutlets