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Light Seafood Sauce

User Rating 2 Star Rating (1 Review)

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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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User Reviews

Reviews for this section have been closed.

 2 out of 5
, Member RhondaFortune

This recipe was ok but needed some work. As written, I found it to be somewhat bland. I added about 1/2 tsp. each of the followiing seasonings to perk it up. The seasonings used were: fish seasoning, McCormick's seafood seasoning, blackened seasoning and Cajun seasoning. Also I added about a tablespoon more of sherry. By making these additions, the sauce actually turned out pretty good. I'd make it again.

4 out of 4 people found this helpful.

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