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Scallops on the ‘Light Lunch’ Menu

Scallops are a very healthy option for dinner if you’re a seafood fan. Coquille St. Jacques is what we had for dinner and the leftovers are on the ‘Light Lunch‘ menu today.

light lunch
Jordan Baker/Lite 98.7

Cooking scallops is tricky.  They are easy to overcook and end up rubbery.  Drain and rinse scallops.  Slice a cup and a half of fresh mushrooms and chop 2 green onions.  Add the veggies and scallops to a hot wok with 2 tablespoons of water.  Bring to a boil then reduce heat.  Cover and simmer 1 to 3 minutes or until scallops are opaque.  Using a slotted spoon, remove the scallops and veggies from the pan.

In a small bowl gradually stir a half cup of skim milk into 2 tablespoons of flour until smooth.  Add a dash or 2 of pepper and pour into the hot wok.  Cook until thick and bubbly.  Add scallops, veggies and 2 tablespoons of dry white wine.

In another bowl mix 1 slice of wheat bread made into fine bread crumbs with 1 tablespoon of parsley.  Melt 2 teaspoons of butter or margarine and pour over mixture.  Toss to coat.

The recipe called for putting the scallop mixture in coquille shells or au gratin dishes.  Since I had neither, I just put it all in a casserole dish and topped with the bread crumb mixture.  Bake at 400 degrees for 7 to 9 minutes, or until crumb topping is brown.  Serve with a salad.

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