SCALLOP CASSEROLE

By Marinel

Tiny, tender bay scallops take center stage in these miniature dishes. They're reminiscent of potpies, very creamy and packed with flavorful veggies in every bite.

Ingredients

• 3 celery ribs, chopped
• 1 cup sliced fresh mushrooms
• 1 medium green pepper, chopped
• 1 small onion
• 2 tablespoons butter
• 1/3 cup all-purpose flour
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 2 cups fat-free milk
• 1 pound bay scallops
• TOPPING
• 1 cup soft breadcrumbs
• 1 tablespoon butter, melted
• 1/4 cup shredded cheddar cheese

Preparation

Step 1

1. In a large skillet, saute the celery, mushrooms, green pepper and onion in butter until tender. Stir in the flour, salt, and papper until blended; gradually add milk.

2. Bring to a boil; cook and stir for 2 minutes or until thickened.

3. Reduce heat; add scallops. Cook, stirring occasionally, for 3-4 minutes or until scallops are firm and opaque.

4. Divide mixture among four 10 oz. ramekins or custard cups. In a small bowl, combine crumbs and butter; sprinkle over scallop mixture. Bake, uncovered, at 350 degrees for 15-20 minutes or until bubbly. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.