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Saucy Scallops |
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Serves: 4 Print this Recipe1 1/2 cups water 1 cup white wine, dry 1/4 teaspoon salt 2 tablespoons onions, minced 1 dash black pepper, freshly ground 1 pound scallops, fresh, bay or sea 1 cup mushrooms, sliced, fresh 2 tablespoons margarine, diet 2 tablespoons flour, all-purpose 1 cup milk, skim 1/4 teaspoon white peppers, freshly ground 1/2 cup swiss cheese, shredded 1 teaspoon dijon style mustard 2 tablespoons parsley, chopped, fresh 2 teaspoons dill weed, dried or 2 tablespoons minced fresh dill 1. Preheat oven to 375ºF. 2. Combine first 5 ingredients in a medium saucepan; cover and simmer 5 minutes. Stir scallops and mushrooms into liquid mixture; cover and simmer 5 minutes. 3. Remove scallops and mushrooms from saucepan with a slotted spoon, reserving liquid in pan; set scallops and mushrooms aside. Bring liquid to a boil and cook, uncovered, 10 minutes or until liquid is reduced to about 1 cup. 4. Melt margarine in a heavy saucepan over low heat; add flour and cook 1 minute, stirring constantly (mixture will be dry). Gradually add 1 cup reduced liquid and milk to flour mixture; cook over medium heat, stirring constantly with a wire whisk, until thickened and bubbly. Add white pepper, cheese, mustard, parsley, and dill, stirring until cheese is melted. 5. Spoon scallops, mushrooms, and sauce into 10-quart casserole and brown under broiler for 3-4 minutes or until sauce turns golden brown and begins to bubble. Food exchanges per 1-cup serving: ½ BREAD, 4 lean MEAT This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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