Serves: 4
Total Calories: 348
1. Preheat oven to 375ºF.
2. Combine first 5 ingredients in a medium saucepan cover and simmer 5 minutes. Stir scallops and mushrooms into liquid mixture cover and simmer 5 minutes.
3. Remove scallops and mushrooms from saucepan with a slotted spoon, reserving liquid in pan set scallops and mushrooms aside. Bring liquid to a boil and cook, uncovered, 10 minutes or until liquid is reduced to about 1 cup.
4. Melt margarine in a heavy saucepan over low heat add flour and cook 1 minute, stirring constantly (mixture will be dry). Gradually add 1 cup reduced liquid and milk to flour mixture cook over medium heat, stirring constantly with a wire whisk, until thickened and bubbly. Add white pepper, cheese, mustard, parsley, and dill, stirring until cheese is melted.
5. Spoon scallops, mushrooms, and sauce into 10-quart casserole and brown under broiler for 3-4 minutes or until sauce turns golden brown and begins to bubble.
Food exchanges per 1-cup serving: ½ BREAD, 4 lean MEAT
This Saucy Scallops recipe is from the The Kids, Food and Diabetes Family Cookbook Cookbook. Download this Cookbook today.
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