Recipe - Scallop-And-Vegetable Newburg

1 cup Diced carrot
1 cup Diced zucchini
1 One half pound Bay scallops
1/3 cup Allpurpose flour
2 cup 2% lowfat milk
1 tablespoon Dry sherry
One half teaspoon Salt
1/8 teaspoon Pepper
Cooking spray
Three fourths cup Fresh breadcrumbs
3 tablespoon (Three fourths ounce) grated fresh
Parmesan cheese
1 One half tablespoon Margarine, melted
3 One half cup Hot cooked rice

1. Steam carrots, covered, 2 minutes. Add zucchini, and steam, covered, 2
minutes or until vegetables are tender. Set vegetables aside.

2. Pat scallops dry with paper towels, and set aside.

3. Place flour in a large saucepan. Gradually add milk, stirring with a
whisk until blended. Place over medium heat; cook 5 minutes or until thick,
stirring constantly. Add scallops; cover and cook 5 minutes or until
scallops are done, stirring occasionally. Stir in carrot, zucchini, sherry,
salt, and pepper; cook 2 minutes, uncovered, or until thoroughly heated.

4. Spoon mixture into a 2quart shallow baking dish coated with cooking
spray. Combine breadcrumbs, cheese, and margarine; stir well. Sprinkle over
scallop mixture. Broil 2 minutes or until golden. Serve over rice.

CALORIES 308 (16% from fat); FAT 5.6g (sat 1.9g, mono 1.8g, poly 1.2g);
PROTEIN 23g; CARB 39.7g; FIBER 1.4g; CHOL 39mg; IRON 1.8mg; SODIUM 458mg;
CALC 161mg

Reprinted From Cooking Light website

Posted to MMRecipes Digest V4 #167 by Julie Bertholf
jewel1@ix.netcom.com on Jun 30, 1997