Ingredients Jump to Instructions ↓

  1. 1 pounds Small fresh scallops

  2. 2 cups Dry white wine

  3. 1 tablespoon Dried onion flakes

  4. 1 teaspoon Chopped parsley

  5. 2 tablespoons Diet margarine

  6. 3 tablespoons Cornstarch or arrowroot

  7. 1 Egg yolk (may be omitted)

  8. cup Skim milk

  9. 1 can (4-oz) mushroom pieces; drained

  10. Salt

  11. White pepper

  12. Ground nutmeg

  13. cup Grated Gruyere or Monterey Jack cheese

Instructions Jump to Ingredients ↑

  1. 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.

  2. LOW CALORIE MARJORIE THALHEIMER (MRS. BRUCE) From , by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .


Send feedback