Yield: 4 Servings
|1 pounds||Small fresh scallops|
|2 cups||Dry white wine|
|1 tablespoon||Dried onion flakes|
|1 teaspoon||Chopped parsley|
|2 tablespoons||Diet margarine|
|3 tablespoons||Cornstarch or arrowroot|
|1||Egg yolk (may be omitted)|
|½ cup||Skim milk|
|1 can||(4-oz) mushroom pieces; drained|
|½ cup||Grated Gruyere or Monterey Jack cheese|
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 450ø for 10 to 12 minutes or until bubbly. Calories: 340 per serving. Yield: 4 servings.
MARJORIE THALHEIMER (MRS. BRUCE) From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .