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Cook'n with Betty Crocker 
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Sherried Scallops |
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Serves: 4 Print this Recipe1 cup milk 1/4 cup flour 1 teaspoon chicken bouillon 1/4 teaspoon thyme dried, crushed 1/8 teaspoon paprika 1/16 teaspoon black pepper 1/4 cup onions chopped 1 tablespoon margarine 2 cups mushrooms sliced 1 12-ounce package frozen scallops 1 tablespoon sherry Lemon Rice (optional) Lemon wedges In a small bowl, whisk milk, flour, bouillon granules, thyme, paprika and pepper until well blended; set aside. In a 10-inch skillet over medium heat, sauté onion in margarine for 3 minutes or until edges begin to brown. Add mushrooms and sauté 2 minutes longer. Stir milk mixture and pour over vegetables. Stirring over medium-high heat, bring to a boil. Add scallops. When mixture returns to a boil, cook, stirring occasionally to prevent sticking, for 10 to 15 minutes or until scallops are opaque. Stir in sherry. If desired, serve with Lemon Rice (see below) and garnish with lemon. Lemon Rice: Sprinkle 3 cups hot, cooked long grain white rice with 1 tablespoon lemon juice. Toss lightly to mix. Makes 3 cups. 141 calories per 3/4 -cup serving. Sherried Scallops comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Baked Ziti Gourmet Pork Chops Hawaiian Burgers Lemon-Peppered Chicken Pork And Green Onions Sherried Scallops Sole With Cucumber Sauce Spiced Moroccan Lamb Stew Stuffed Shells Florentine Swiss Turkey Cutlets |
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