Gourmet Sea Scallops
|Scallops||1 1⁄2 Pound|
|Dry white wine||1 1⁄2 Cup (24 tbs)|
|Vegetable oil||2 Tablespoon|
|All purpose flour||1 Tablespoon|
|Milk||1⁄2 Cup (8 tbs)|
|Plain yogurt||8 Ounce (1 Container)|
|Chopped mushrooms||1⁄2 Cup (8 tbs)|
|Grated swiss cheese||2 Tablespoon|
|Bread crumbs||2 Tablespoon|
Combine scallops, wine, salt and pepper in large heavy saucepan; cover.
Bring to boil over low heat; simmer gently 5 minutes.
Drain and re-serve liquid.
Remove scallops and chop.
Heat oil and 1 tablespoon butter in same saucepan.
Add flour, stirring constantly.
Gradually add cooking liquid and milk; blend thoroughly.
Add yogurt, scallops and mushrooms.
Cook 5 minutes, stir-ring occasionally.
Remove from heat; add Swiss cheese.
Fill buttered casserole with scallop mix-ture.
Sprinkle with bread crumbs, dot with re-maining butter and place under broiler a few minutes until golden.