Shirley's Recipes

1/4 teaspoon ground black pepper\\

Set oven control to broil. Spray 2-quart casserole with nonstick cooking spray. Cook shallots, broth and thyme in 12-inch nonstick skillet over medium heat until shallots are tender. Stir in flour. Cook 2 minutes, stirring constantly. Stir in milk, sour cream, salt, pepper and nutmeg. Simmer 3 minutes, stirring frequently, until slightly thickened. Stir in scallops and pasta. Cook 2 minutes longer. Put scallop mixture in prepared pan.

Mix parsley and lemon peel; sprinkle over scallop mixture. Broil 2 minutes.

Name: Creamy Scallops and Pasta
Key Ingredient: scallops
Preparation: cook
Cuisine: Italian
Source: Betty Crocker's New Choices
Food Group: seafood
Meals: lunch, dinner, party
Courses: main
Temperature: hot
Effort: average
Prep. Time: 00:20
Elapsed Time: 00:30
Occasion: party
Comments: Low Calorie
Servings: 6

1/4 cup chopped shallots (about 2 large)
1-1/2 cups chicken broth
1-1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
1 tablespoon all-purpose flour
2-1/3 cups low-fat milk
2 tablespoons low-fat sour cream
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 pound bay scallops
6 cups hot cooked medium pasta shells
2 tablespoons chopped fresh parsley
1 teaspoon grated lemon peel

Set oven control to broil. Spray 2-quart casserole with nonstick cooking spray. Cook shallots, broth and thyme in 12-inch nonstick skillet over medium heat until shallots are tender. Stir in flour. Cook 2 minutes, stirring constantly. Stir in milk, sour cream, salt, pepper and nutmeg. Simmer 3 minutes, stirring frequently, until slightly thickened. Stir in scallops and pasta. Cook 2 minutes longer.

Mix parsley and lemon peel; sprinkle over scallop mixture.