Ingredients
3 celery ribs, chopped1 cup sliced fresh mushrooms1 medium green pepper, chopped1 small onion, chopped2 tablespoons butter1/3 cup all-purpose flour1/4 teaspoon salt1/4 teaspoon pepper2 cups fat-free milk1 pound bay scallopsTOPPING:1 cup soft bread crumbs1 tablespoon butter, melted1/4 cup shredded cheddar cheese
Preparation
In a large skillet, saute celery, mushrooms, green pepper and onion in butter until tender. Stir in flour, salt and pepper until blended; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened.
Reduce heat; add scallops. Cook, stirring occasionally, 3-4 minutes or until scallops are firm and opaque.
Preheat oven to 350°. Divide mixture among four 10-oz. ramekins or custard cups. In a small bowl, combine crumbs and butter; sprinkle over scallop mixture.
Bake, uncovered, 15-20 minutes or until bubbly. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.
