| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables, Dairy, Grains | Low-fat, Seafood, Main dish | 4 | Servings | |
INGREDIENTS
| 1 | lb | Fresh bay scallops |
| Vegetable cooking spray | ||
| 1 | tb | Unsalted margarine |
| 2 | tb | All-purpose flour |
| 3/4 | c | Skim milk |
| 1/3 | c | Monterey jack cheese; shredd |
| 2 | ts | Parmesan cheese; grated |
| 1 | Jalapeno pepper; seeded and |
INSTRUCTIONS
Recipe by: Cooking Light Place scallops in a vegetable steamer over boiling water. Cover and steam 3 to 5 minutes. Transfer scallops to 4 individual baking dishes coated with cooking spray; set aside. Melt margarine in saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly until mixture is thickened and bubbly. Stir in shredded cheese. Pour cheese sauce over scallops. Sprinkle with Parmesan cheese and jalapeno. Broil scallops 5-1/2 inches from heat until lightly browned. YIELD: 4 servings Posted to MC-Recipe Digest V1 #929 by Nancy Berry <nlberry@prodigy.net> on Nov 28, 1997
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