Scallop and Leek au Gratin |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 cup minced leeks without tops |
1 1/2 cups clam juice |
1 cup chablis or other dry white wine |
1 1/2 pounds bay scallops |
1/4 cup all-purpose flour |
1/2 cup evaporated skimmed milk |
1/2 cup (2 ounces) shredded reduced-fat swiss cheese, divided |
2 teaspoons lemon juice |
1/2 teaspoon minced garlic |
1/4 teaspoon salt |
1/4 teaspoon ground white pepper |
vegetable cooking spray |
Directions:
1. Bring first 3 ingredients to a boil in a large saucepan over medium heat. Reduce heat, and add scallops; simmer 1 minute or until scallops are opaque and slightly firm. Strain scallop mixture, reserving liquid; set scallops and leeks aside. Return liquid to saucepan. Bring to a boil; cook, uncovered, 20 minutes or until liquid is reduced to 1 1/4 cups.
2. Combine flour and milk in a small heavy saucepan; stir until smooth. Cook over medium heat, stirring constantly, until thickened. Gradually add reduced liquid, stirring constantly. Cook, stirring constantly, until thickened. Add 1/4 cup cheese and next 4 ingredients; stir until cheese melts.
3. Combine scallop mixture and 3/4 cup cheese sauce; stir well. Spoon scallop mixture evenly into 6 individual gratin dishes coated with cooking spray. Spoon remaining 1 cup cheese sauce evenly over scallop mixture. Sprinkle evenly with remaining 1/4 cup cheese. Bake at 375° for 15 minutes or until bubbly.
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