Scallops au Gratin

Scallops au Gratin
Photo by Becky Luigart-Stayner

Ingredients

  • ¼ cup dry breadcrumbs
  • 1/8 teaspoon freshly ground black pepper
  • ½ cup half-and-half
  • 1 (2-ounce) jar diced pimiento, drained
  • 4 English muffins, split and toasted
  • 1 cup fat-free, less-sodium chicken broth
  • 3 tablespoons all-purpose flour
  • + 10 more ingredients
    • ¼ teaspoon salt
    • ¼ teaspoon paprika
    • 2 tablespoons sherry
    • 2 tablespoons grated Parmesan cheese
    • 1 tablespoon butter
    • 1 pound sea scallops
    • ½ cup chopped onion
    • ½ cup chopped green bell pepper
    • ½ cup reduced-fat sour cream
    • 1/8 teaspoon ground nutmeg

Preheat broiler. Melt butter in a large nonstick skillet over medium-high heat. Add scallops; cook 3 minutes on each side or until done. Remove from pan, and keep warm. Add onion and bell pepper to pan; sauté 5 minutes or until tender. Combine chicken broth, half-and-half, sour cream, flour, salt...

View full recipe at My Recipes

Comments

Variations on Scallops au Gratin

  • Scallops Au Gratin
    • 1/2 teaspoon Worcestershire sauce
    • 1/4 cup plus 2 tablespoons vegetable oil, divided
    • 1 pound fresh scallops
    • 1 3/4 cups milk
    • +7 other ingredients


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