| 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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