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4 Tablespoon Butter or Margarine
1/2 cup Onion, minced
1 lb Bay Scallops
2 Apples, Granny Smith, med-size
1 can Mushrooms, sliced, drained (3oz)
1 teaspoon Lemon Juice
1 teaspoon Parsley, minced
1/2 teaspoon Basil, dried
1/2 teaspoon Salt
2 Tablespoon Flour
1 cup Milk
2 Tablespoon Bread Crumbs, plain, dry
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Melt 1 tablespoon butter in large skillet. Add onion; saute until tender. Add scallops, apples, mushrooms, lemon juice, parsley, basil and salt; cook over medium heat, 5 minutes, stirring occasionally. Meanwhile, melt 2 tablespoons butter in a small saucepan; blend in flour. Remove from heat; stir in milk. Return to medium heat; cook, stirring constantly, until thickened. Add sauce to scallop mixture in skillet; mix well. Spoon into 4 buttered ramekins. Combine remaining butter with bread crumbs; sprinkle over scallops. Place under broiler; broil 3 to 4 minutes, or until crumbs are golden
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