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Serve this light seafood sauce with baked or broiled fish, or use to moisten a seafood stuffing.

See Also

Savory Scallops with Ham and Bacon

Scallops Creole with Rice

Easy Bacon-Wrapped Scallops

Ingredients

• 1 tablespoon vegetable oil
• 2 tablespoons dry sherry
• 1/2 pound bay scallops or cut-up sea scallops
• 8 ounces sliced mushrooms
• 3 green onions, finely chopped
• 1 1/2 tablespoons butter
• 2 tablespoons flour
• 1/2 cup fish broth or clam juice or low sodium chicken broth
• 1 cup nonfat or light evaporated milk
• salt and pepper, to taste

• Prep Time: 15 minutes
• Cook Time: 12 minutes

• Total Time: 27 minutes
• Yield: 2 1/2 to 3 Cups

Preparation

Heat oil in medium skillet or sauté pan; saute scallops and mushrooms, sprinkling with the sherry as they cook. When scallops are cooked through, set aside.

Melt butter in a small saucepan; add green onions and cook for 1 minute. Add flour and stir until blended. Add broth, evaporated milk, salt, and pepper and heat slowly until thickened.

Add scallop/mushroom mixture and heat until hot. Do not boil.

Makes about 2 1/2 to 3 cups.

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