Scallops Tetrazzini - cooking recipe

Ingredients

2 tsp. canola oil
1 medium onion, chopped
1 large clove garlic, minced
1/4 tsp. pepper
1/3 c. flour
1 tsp. vegetable seasoning
4 c. skim milk
2 tsp. Worcestershire sauce
1 bay leaf
2 stalks celery, diced
1 small green pepper, seeded and diced
1 1/2 c. sliced fresh mushroom caps
2 Tbsp. grated Parmesan cheese
8 oz. linguini, cooked al dente
3/4 to 1 lb. scallops
3 Tbsp. dill for garnish

Preparation

Heat oil
in
3 quart nonstick saucepan with the onion, garlic and
pepper.
Saute
3
minutes.
Add flour and seasonings;
stir to
combine.
Add milk, Worcestershire sauce, bay leaf, celery, green pepper, mushrooms and cheese and stir over medium heat until
sauce
coats
the spoon.
Remove bay leaf. Combine half the
sauce with the cooked linguini and place in the bottom
of
a 3
quart
shallow
casserole dish.
Add the scallops to the remaining sauce and pour over pasta.
Sprinkle with grated Parmesan
cheese
and bake in preheated 350\u00b0 oven for 25
to 30 minutes.
Serves 8.
A rich but very heart-smart dish.