Ingredients
- 650 gr pasta shells (hot cooked)
- 550 ml low-fat milk
- 250 gr bay scallops
- 350 ml chicken broth
- 34 gr shallots (chopped)
- 30 ml low-fat sour cream
- 8 gr all purpose flour
- 3 gr parsley (chopped fresh)
- 2 gr lemon peel (grated)
- 1 gr thyme leaves (dried)
- 1 gr salt
- 1 gr pepper
- 1 gr nutmeg (ground)
Set oven control to broil. Spray 2 litre casserole with nonstick cooking spray. Cook shallots, broth and thyme in 30 cm 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 1090ºC Busted With 2.0 <melizajane@aol.com>
