Baked Scallops Newburg

 

1/4

cup whole wheat bread crumbs

2

teaspoons butter, melted

1

pound bay scallops, rinsed, drained, and patted dry

8

ounces mushrooms, sliced

3

scallions, sliced

2

tablespoons chopped fresh tarragon or 2 teaspoons dried, crushed

2

tablespoons whole wheat or whole grain pastry flour

1/4

teaspoon salt

1/8

teaspoon ground red pepper

1 1/2

cups 1% milk

1

egg yolk

• 1 Preheat the oven to 400°F. Place 4 small baking dishes (8 ounces each) on a baking sheet. Coat the dishes with cooking spray.
• 2 In a small bowl, combine the bread crumbs and butter.
• 3 Heat a large skillet coated with cooking spray over medium heat. Add the scallops and cook, stirring, for 3 minutes, or until opaque. Remove to a plate with a slotted spoon and keep warm.
• 4 Add the mushrooms and cook, stirring occasionally, for 3 minutes, or until they release liquid. Add the scallions and tarragon and cook for 1 minute, or until the mushrooms are soft. Remove to the plate with the scallops.
• 5 Add the flour, salt, and pepper and cook, stirring constantly, for 1 minute. Gradually whisk in the milk until blended.
• 6 Cook stirring often, for 5 minutes, or until thickened. Add the egg yolk and cook, stirring constantly, for 2 minutes, or until the mixture bubbles. Add the scallops and mushroom mixture and stir to coat well. Spoon the mixture into the prepared baking dishes. Sprinkle with the reserved bread crumb mixture.
• 7 Bake for 8 minutes, or until golden and bubbly.