Ingredients:
- 1 tablespoon vegetable oil
- 2 tablespoons dry sherry
- 1/2 pound bay scallops or cut-up sea scallops
- 8 ounces sliced mushrooms
- 3 green onions, finely chopped
- 1 tablespoon butter
- 2 tablespoons flour
- 1/2 cup water
- 1 cup nonfat evaporated milk
Preparation:
Heat oil in medium skillet; saute scallops and mushrooms, sprinkling with the sherry as they cook. When scallops are cooked through, set aside. Melt butter in a small saucepan; add green onions and cook for 1 minute. Add flour and stir until blended. Add evaporated milk, salt, and pepper and heat slowly until thickened. Add scallop/mushroom mixture and heat until hot. Do not boil.
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