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Scallop And Leek Au Gratin

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  Minced leeks without tops 1 Cup (16 tbs)
  Clam juice 1 1⁄2 Cup (24 tbs)
  Chablis/Other dry white wine 1 Cup (16 tbs)
  Bay scallops 1 1⁄2 Pound
  All purpose flour 1⁄4 Cup (4 tbs)
  Evaporated skimmed milk 1⁄2 Cup (8 tbs)
  Shredded reduced-fat swiss cheese 2 Ounce, divided (1/2 Cup)
  Lemon juice 2 Teaspoon
  Minced garlic 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Ground white pepper 1⁄4 Teaspoon
  Vegetable cooking spray 1 Tablespoon

Bring first 3 ingredients to a boil in a large saucepan over medium heat.
Reduce heat, and add scallops; simmer 1 minute or until scallops are opaque and slightly firm.
Strain scallop mixture, reserving liquid; set scallops and leeks aside.
Return liquid to saucepan.
Bring to a boil; cook, uncovered, 20 minutes or until liquid is reduced to 1 1/4 cups.
Combine flour and milk in a small heavy saucepan; stir until smooth.
Cook over medium heat, stirring constantly, until thickened.
Gradually add reduced liquid, stirring constantly.
Cook, stirring constantly, until thickened.
Add 1/4 cup cheese and next 4 ingredients; stir until cheese melts.
Combine scallop mixture and 3/4 cup cheese sauce; stir well.
Spoon scallop mixture evenly into 6 individual gratin dishes coated with cooking spray.
Spoon remaining 1 cup cheese sauce evenly over scallop mixture.
Sprinkle evenly with remaining 1/4 cup cheese.
Bake at 375° for 15 minutes or until bubbly.

Recipe Summary

Side Dish

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Scallop And Leek Au Gratin Recipe