~Sent in by: Barbara, Chula Vista, CA
1/2 cup dry white wine
3/4 cup water
1/4 teaspoon salt
Dash white pepper
8 ounces fresh or frozen scallops
1/2 cup sliced fresh mushrooms
2 tablespoons chopped onion
1 tablespoon butter OR margarine
4 teaspoons all purpose flour
1/2 cup milk
1/4 cup shredded process Swiss cheese (1 ounce)
2 tablespoons snipped parsley
In saucepan combine wine, salt, pepper, and 3/4 cup water; bring to
boiling. Cover; simmer till scallops are tender, about 5 minutes. Remove
scallops and mushroom; set aside. Boil liquid, uncovered till reduced to
1/2 cup, 10 to 15 minutes.
In another saucepan cook onion in butter till tender; blend in flour. Add
the 1/2 cup scallop liquid and milk. Cook and stir till thickened and bubbly.
Stir in cheese till melted. Season with more salt and pepper, if needed.
Remove from heat; stir in scallops and mushrooms. Turn into small casserole
dish. Bake, uncovered, at 375 F. for 15 to 20 minutes. Sprinkle with parsley.
Serve with hot cooked rice, if desired.
Makes 2 servings.
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