Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Fresh scallops 1 tb Lemon juice
1 c Dry sherry 2 tb Diced onion
1/2 Bay leaf 1/2 ts Salt
1/2 lb Fresh mushrooms 1/8 ts Pepper
2 tb Butter or margerine 1 1/2 tb Flour

--------------------------TOPPING-------------------------------
1/4 ts Paprika 1 tb Parmesan Cheese
ds Cayenne, optional 3 tb Bread crumbs

On medium power (60%), cook scallops, covered with 1/4 cup of the
sherry and the bay leaf for 5-6 minutes until scallops are tender and
white. Stir once during cooking. Drain liquid off scallops and
reserve 1/4 cup. Discard bay leaf. In a 1 quart glass measuring cup
heat the butter, onion, and mushrooms for one minute, stir in flour,
salt and pepper. Gradually add the remaining wine, reserved 1/4 cup
broth and lemon juice, stirring until smooth. Cook 3-4 minutes until
mixture is thickened, stirring every minute. Pour over scallops,
cover and heat 1-2 minutes until hot through, still on medium power.
Sprinkle with topping and let rest covered for 3-4 minutes before
serving.

1 serving = 2 fat-meat exchange
: 1/2 bread exchange
: 1 fat exchange
: 190 calories
: 8 g carbohydrate
: 15 g protein
: 11 g fat
Submitted By ANNE MARIE CHIAPPETTA On 03-27-95

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