Tiny and 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. —Vivian Manary, Nepean, Ontario
Ingredients
- 3 celery ribs, chopped
- 1 cup sliced fresh mushrooms
- 1 medium green pepper, chopped
- 1 small onion, chopped
- 2 tablespoons butter
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups fat-free milk
- 1 pound bay scallops
- topping:
- 1 cup soft bread crumbs
- 1 tablespoon butter, melted
- 1/4 cup shredded cheddar cheese
Directions
- In a large skillet, saute celery, mushrooms, green pepper and onion in butter until tender. Stir in flour, salt and pepper until blended; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened.
- Reduce heat; add scallops. Cook, stirring occasionally, 3-4 minutes or until scallops are firm and opaque.
- Preheat oven to 350°. Divide mixture among four 10-oz. ramekins or custard cups. In a small bowl, combine bread crumbs and butter; sprinkle over scallop mixture.
- Bake, uncovered, 15-20 minutes or until bubbly. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.
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