Title: Bay Scallops Monterey
Categories: Seafood Lowcal
Yield: 4 Servings

1	lb	Fresh bay scallops
		Vegetable cooking spray
1	tb	Unsalted margarine
2	tb	All-purpose flour
3/4	c	Skim milk
1/3	c	(1-1/3-oz) Reduced-fat
		Monterey Jack cheese
2	ts	Parmesan cheese; grated
1		Jalapeno pepper; seeded and chopped

Place scallops in a vegetable steamer over boiling water. Cover and steam 3 to 5 minutes. Transfer scallops to 4 individual baking dishes coated with cooking spray; set aside.

Melt margarine in saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly until mixture is thickened and bubbly. Stir in shredded cheese. Pour cheese sauce over scallops. Sprinkle with Parmesan cheese and jalapeno. Broil scallops 5-1/2 inches from heat until lightly browned.

YIELD: 4 servings (157 calories per serving) PROTEIN 18.2, FAT 6.0, CARBOHYDRATE 7.1, CHOLESTEROL 34, IRON 0.4, SODIUM 220, CALCIUM 88.

SOURCE: Cooking Light. Posted on Prodigy by FGGT98B.

From the MM database of Judi M. Phelps. Internet: jphelps@shell.portal.com

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