Bay scallops monterey
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fresh bay scallops |
| Vegetable cooking spray | ||
| 1 | tablespoon | Unsalted margarine |
| 2 | tablespoons | All-purpose flour |
| ¾ | cup | Skim milk |
| ⅓ | cup | Monterey jack cheese; shredd |
| 2 | teaspoons | Parmesan cheese; grated |
| 1 | Jalapeno pepper; seeded and | |
Directions
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 5-½ inches from heat until lightly browned.
YIELD: 4 servings
Posted to MC-Recipe Digest V1 #929 by Nancy Berry <nlberry@...> on Nov 28, 1997