Scallops In Wine Sauce Recipe

Scallops in Wine Sauce is a classic creamy dish served along the French coastline. Typically, this dish is served in individual coquille shells but au-gratin dishes or custard cups work just as well. This recipe serves 4 (1/2 cup) servings.
INGREDIENTS:
1 lb. of bay or sea scallops
Non-stick Cooking Spray
1 tsp. Smart Balance margarine
1 cup of chopped shiitake, porcini, chanterelle, oyster or button mushrooms (or a combination of any of the above – about 3 oz. each)
1 medium leek, top removed leaving about 1 inch of green (rinse well and slice)
2 cloves of garlic (minced)
1 tbsp all-purpose flour
5 oz. can of evaporated skim milk
3 tbsp. dry white wine (or non-alcoholic white wine)
1 tsp. chopped fresh herbs (thyme, tarragon, oregano or a combination)
1/2 cup plain soft bread crumbs (about 2 slices)
Paprika

Step 1
The first thing to do when making Scallops in Wine Sauce, is to place your scallops in a colander and rinse to remove any grit.
Step 2
Bring water to a boil in a medium sauce pan.
Step 3
Place scallops in your medium saucepan of boiling water. If using sea scallops, cut them into 1/2 inch pieces. Return to boiling, reduce heat, cover and simmer for 1 to 2 minutes or until the scallops turn opaque.
Step 4
Drain your scallops and set aside. Preheat your oven to 400 degrees F.
Step 5
Spray a large skillet with non-stick spray and place over medium heat. Melt your margarine.
Step 6
In the melted margarine, cook the mushrooms, leek and garlic for 5 to 7 minutes or until tender, stirring occasionally. Stir in flour.
Step 7
Add milk to your mushroom mixture. Cook over medium heat for about 5 minutes or until thickened and bubbly, stir occasionally.
Step 8
Cook and stir for one minute. Stir in scallops, wine and herbs and remove from heat.
Step 9
Spoon scallop mixture into 4 (6 oz.) custard cups. Sprinkle bread crumbs over scallop mixture. Top with a pinch of paprika. Place your custard cups in a shallow baking dish.
Step 10
Bake uncovered for 7 to 9 minutes or until crumbs brown. Serve warm.

NUTRITIONAL INFORMATION PER SERVING:
Calories – 247
Protein – 31 grams
Carbohydrates – 22 grams
Cholesterol – 38 mg
Sodium – 478 mg
Total fat – 3 grams; Saturated – 1 gram, Polyunsaturated – 1 gram, Monounsaturated – 1 grams

SOFT BREAD CRUMB RECIPE: Tear bread (with or without the crust) into bite-size pieces. Place pieces into a blender or food processor and pulverize into crumbs. In an air-tight bag, you can freeze any leftover crumbs and use later straight from the freezer.