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Scallops And Mushroom Pie

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  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)
  Flour 2 Tablespoon
  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.

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Scallops And Mushroom Pie Recipe