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Scallop and Vegetable Newburg

A New England- style recipe...

1 cup		diced carrot
1 cup		diced zucchini
1½ lbs		bay scallops
1/3 cup		flour
2 cups		2% low-fat milk
1 Tbs		dry sherry
½ tsp		salt
1/8 tsp		pepper
		cooking spray
¾ cup		fresh breadcrumbs
3 Tbs		grated fresh Parmesan cheese
1½ Tbs		butter, melted
3½ cups		hot cooked rice

1	Arrange carrot in a steamer basket over boiling water; cover and steam 2 minutes. Add zucchini; steam, covered, 2 minutes or until tender. Set aside.
2	Pat scallops dry with paper towels.
3	Place flour in large saucepan. Gradually add milk, stirring with a whisk until blended. Place over medium heat; cook, stirring constantly, 5 minutes or until thick. Add scallops; cover and cook 5 minutes or until scallops are done, stirring occasionally. Stir in carrot, zucchini, sherry, salt and pepper; cook, uncovered, 2 minutes or until thoroughly heated.
4	Spoon mixture into a 2-quart shallow baking dish coated with cooking spray. Combine breadcrumbs, cheese and butter; stir well. Sprinkle over scallop mixture. Broil 2 minutes or until golden. Serve over rice.

Servings: 7

Yield: Serving size 1 cup casserole and 1/2 cup rice

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