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Course : Sauces
Special : Low Fat
Type of Prep : Simmer
 
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Light Seafood Sauce

From Diana Rattray,
Your Guide to Southern Food.
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Serve this light seafood sauce with baked or broiled fish, or use to moisten a seafood stuffing.

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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