Scallop And Leek Au Gratin
|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|
|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.