|Onion||1 , chopped|
|Dry white wine||2 Cup (32 tbs)|
|Sesame oil||1⁄4 Cup (4 tbs)|
|Whole-wheat flour||1⁄4 Cup (4 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Powdered milk||1⁄2 Cup (8 tbs)|
|Parmesan||1⁄4 Cup (4 tbs), grated|
|Yogurt||1⁄2 Cup (8 tbs)|
Wash and remove shells of scallops.
Simmer scallops, onion, and wine in saucepan for about 10 minutes or until scallops are opaque.
Remove scallops and onion.
Cut scallops into small pieces.
Continue cooking wine until it measures 1/2 cup.
Heat oil in saucepan and stir in flour gradually, making a smooth roux.
Combine milk and powdered milk, add a small amount to the roux and blend thoroughly; then add remaining milk gradually while stirring.
Cook until mixture thickens.
Beat in half the Parmesan cheese and the wine, then the scallops and onions.
Blend the other half of the Parmesan cheese with the yogurt and spoon into warm mixture.