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October 01, 2005
Light Seafood Sauce
Ingredients:
1 tbls vegetable oil
2 tbls dry sherry
1/2 pound bay scallops or cut-up sea scallops
8 ounces sliced mushrooms
3 green onions, finely chopped
1 tbls butter
2 tbls flour
1/2 cup water
1 cup nonfat evaporated milk
Directions:
Heat oil in medium skillet. Saute scallops and mushrooms, sprinkle with sherry as they cook. When scallops are cooked through, set this aside. Melt butter in a small saucepan. Add flour and stir until combined. Add evaporated milk, salt, and pepper and heat slowly until thickened. Add scallop/mushroom mixture together and heat until it is hot. Do not boil.
This mixture should be served with baked or broiled fish, or used to moisten a seafood stuffing.
Posted by Kelli Little at October 1, 2005 03:11 PM