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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Tiny and tender bay scallops take center stage in these miniature dishes. They're reminiscent of potpies, very creamy and packed with flavorful veggies in every bite. Vivian Manary - Nepean, Oregon Ingredients:
3 celery ribs, chopped |
1 cup sliced fresh mushrooms |
1 medium green pepper, chopped |
1 small onion, chopped |
2 tablespoons butter |
1/3 cup king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 cups fat-free milk |
1 pound bay scallops |
topping: |
1 cup soft bread crumbs |
1 tablespoon butter, melted |
1/4 cup shredded cheddar cheese |
Directions:
1. In a large skillet, saute the celery, mushrooms, green pepper and onion in butter until tender. Stir in the flour, salt and pepper until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Reduce heat; add scallops. Cook, stirring occasionally, for 3-4 minutes or until scallops are firm and opaque.
3. Divide mixture among four 10-oz. ramekins or custard cups. In a small bowl, combine crumbs and butter; sprinkle over scallop mixture.
4. Bake, uncovered, at 350° for 15-20 minutes or until bubbly. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Yield: 4 servings.
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