Scallops Au Gratin - cooking recipe

Ingredients

1 lb. scallops
1/4 c. liquid Butter Buds or fat-free chicken broth
1/2 lb. sliced mushrooms
2 Tbsp. liquid Butter Buds or fat-free chicken broth
2 Tbsp. cornstarch
1/2 tsp. lite salt
1/2 tsp. dry mustard
1/2 tsp. Worcestershire sauce
1/4 tsp. white pepper
2 c. evaporated skim milk
1 Tbsp. sherry
1/2 c. fat-free Snackwell wheat crackers, crushed
1/4 c. fat-free Parmesan cheese

Preparation

Rinse scallops, cut into cubes and set aside.
Pour 1/4 cup liquid Butter Buds into a medium size saucepan.
Add mushrooms and saute slowly over low heat until tender.
Remove mushrooms; set aside.
In the same pan, blend together the 2 tablespoons Butter Buds, or chicken broth, cornstarch, salt, dry mustard, Worcestershire sauce and white pepper.
Gradually stir in milk. Cook over medium heat, stirring constantly until mixture comes to a boil and thickens.
Add scallops, mushrooms and sherry to the sauce.
Pour mixture into a 1 1/2-quart casserole dish that has been sprayed with a nonfat cooking spray.
Sprinkle crushed crackers on top and finish with Parmesan cheese over the crackers. Bake at 375\u00b0 for 20 to 25 minutes.