Main Ingredients:

1/4 cup chopped shallots (about
2 large)
1-1/2 cups chicken broth
1-1/2 teaspoons chopped fresh or
1/2 teaspoon dried thyme leaves
1 tablespoon all-purpose flour
2-1/3 cups low-fat milk
2 tablespoons low-fat sour cream
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 pound bay scallops
6 cups hot cooked medium pasta shells
2 tablespoons chopped fresh parsley
1 teaspoon grated lemon peel

Cooking Preparation of the Recipe:

Set oven control to broil. Spray 2-quart casserole with nonstick cooking spray. Cook shallots, broth and thyme in 12-inch nonstick skillet over medium heat until shallots are tender. Stir in flour. Cook 2 minutes, stirring constantly. Stir in milk, sour cream, salt, pepper and nutmeg. Simmer 3 minutes, stirring frequently, until slightly thickened. Stir in scallops and pasta. Cook 2 minutes longer.

Mix parsley and lemon peel; sprinkle over scallop mixture. 6 servings

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