Scallops And Mushroom Pie
|Sea scallops||1 Pound|
|Skim milk||3⁄4 Cup (12 tbs)|
|Lite salt||1⁄4 Teaspoon|
|Liquid butter buds/Fat-free chicken broth||3 Tablespoon|
|Canned sliced mushrooms||8 Ounce, drained, rinsed (1 Can)|
|Sherry||1⁄4 Cup (4 tbs) (Or Cooking Sherry)|
|Seasoned mashed potato/Instant mashed potatoes made with skim milk and liquid butter buds||2 Cup (32 tbs) (Freshly Mashed, Use Hot)|
Rinse scallops well under cold running water.
In a medium saucepan combine scallops, milk, and salt.
Bring to a boil; reduce heat, and simmer 5 minutes.
Drain, reserving milk.
In a medium saucepan combine liquid Butter Buds, or chicken broth, with mushrooms.
Heat 2 minutes and remove from heat.
Blend in flour.
Graduallystir in reserved skim milk.
Bring to a boil, stirring constantly, and boil until sauce thickens; reduce heat, and simmer 5 minutes.
Cut large scallops in half.
Add all of the scallops to sauce.
Stir in sherry.
Return to a boil.
Pour into an 11-inch pan or a 9-inch pie plate that has been sprayed with a non-fat cooking spray.
Spoon mashed potatoes over the top.
Drizzle with remaining liquid Butter Buds, or use Butter Buds Sprinkles on top.
Run under broiler, 4 inches from heat, or until top is slightly browned.