• 3 teaspoons unsalted butter
  • 1-1/2 pound bay scallops
  • 1/2 cup finely chopped shallots
  • 1/2 teaspoon dried tarragon
  • 1/2 cup evaporated nonfat milk
  • 1/4 cup dry white wine
  • 2 teaspoons Dijon mustard
  • 1 tablespoon cornstarch
  • 3 tablespoons water
  • 1/4 cup shredded reduced-fat Jarlsberg cheese
  • 1/4 dry plain bread crumbs
  • 1 tablespoon grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Lemon wedges for serving


  1. Heat oven to 400 degrees F.
  2. Melt 1 teaspoon butter in a large non-stick skillet over medium heat. Add scallops, shallots and tarragon and saute until scallops are translucent, 3 minutes. Remove with a slotted spoon to a medium-size bowl.
  3. Add milk, wine, and mustard to skillet. Bring to boiling. Stir together cornstarch and water in a small cup; stir into skillet. Cook, stirring, until thickened. Remove from heat. Stir in Jarlsberg until melted. Add to scallops.
  4. Mix together bread crumbs, Parmesan cresses, remaining 2 teaspoons butter, salt and pepper in a small bowl. Spoon scallop mixture into six 1/2-cup oven-proof ramekins or scallops shells. Top with bread crumb mixture. Bake in heated 400 degree F. oven 10-13 minutes or until cheese is bubbly and crumbs are golden. Serve with lemon wedges.

Recipe Yield: Serves: 6

Nutritional Information Per Serving:

Calories: 151
Fat: 5 grams
Sodium: 474 milligrams
Cholesterol: 27 milligrams
Protein: 14 grams
Carbohydrates: 11 grams

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Diabetic Exchanges

2 Medium-Fat Meat; 1/2 Bread/Starch

Book Title: Family Circle All-Time Favorite Recipes