Scallop-and-Vegetable Newburg |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Ingredients:
1 cup diced carrot |
1 cup diced zucchini |
1 1/2 pounds bay scallops |
1/3 cup all-purpose flour |
2 cups 2% low-fat milk |
1 tablespoon dry sherry |
1/2 teaspoon salt |
1/8 teaspoon pepper |
cooking spray |
3/4 cup fresh breadcrumbs |
3 tablespoons (3/4 ounce) grated fresh parmesan cheese |
1 1/2 tablespoons margarine, melted |
3 1/2 cups hot cooked rice |
Directions:
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 2-quart 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.
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