Ingredients
- 6 cups pasta shells (hot cooked)
- 2 3/8 cups low-fat milk
- 1 pound bay scallops
- 1 1/2 cups chicken broth
- 1/4 cup shallots (chopped)
- 2 tablespoons low-fat sour cream
- 1 tablespoon all purpose flour
- 2 tablespoons parsley (chopped fresh)
- 1 teaspoon lemon peel (grated)
- 1/2 teaspoon thyme leaves (dried)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon nutmeg (ground)
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. 6 servings Posted To Fabfood August 1998~Busted With 2.0 <melizajane@aol.com>
