| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Dairy |
|
Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Small fresh scallops |
| 2 |
c |
Dry white wine |
| 1 |
tb |
Dried onion flakes |
| 1 |
ts |
Chopped parsley |
| 2 |
tb |
Diet margarine |
| 3 |
tb |
Cornstarch or arrowroot |
| 1 |
|
Egg yolk (may be omitted) |
| 1/2 |
c |
Skim milk |
| 1 |
cn |
(4-oz) mushroom pieces; drained |
|
|
Salt |
|
|
White pepper |
|
|
Ground nutmeg |
| 1/2 |
c |
Grated Gruyere or Monterey Jack cheese |
INSTRUCTIONS
Combine scallops, wine, onion flakes and parsley in a pan. Poach gently in
the wine mixture for 5 minutes. Remove scallops with a slotted spoon to 4
baking shells making sure all juice is drained. Boil wine and reduce to 1
cup. Set aside. Melt margarine in non-stick skillet over low heat and
slowly add cornstarch, then the wine to make a thick cream sauce. Then add
milk with beaten egg yolk. Last of all, add the mushrooms. Cook slowly
until thick. Add salt, pepper and nutmeg. Spoon over scallops and top with
cheese. Bake at 450° for 10 to 12 minutes or until bubbly. Calories: 340
per serving. Yield: 4 servings.
LOW CALORIE
MARJORIE THALHEIMER (MRS. BRUCE)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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