Scallop and Leek au Gratin

Ingredients

• 1.5 pounds bay scallops 
• 1 cup chablis wine dry white
• 1.5 cups bottled clam juice 
• 0.3 cup flour all-purpose
• 0.5 teaspoon garlic minced
• 0.3 teaspoon ground pepper white
• 1 cup leeks without tops minced
• 2 teaspoons juice of lemon 
• 0.3 teaspoon salt 
• 0.5 cup evaporated skimmed milk 
• 2 ounces swiss cheese shredded divided reduced-fat

Equipment

• sauce pan
• oven

Directions

1. Bring first 3 ingredients to a boil in a large saucepan over medium heat. Reduce heat, and add scallops; simmer 1 minute or until scallops are opaque and slightly firm. Strain scallop mixture, reserving liquid; set scallops and leeks aside. Return liquid to saucepan. Bring to a boil; cook, uncovered, 20 minutes or until liquid is reduced to 1 1/4 cups.
2. Combine flour and milk in a small heavy saucepan; stir until smooth. Cook over medium heat, stirring constantly, until thickened. Gradually add reduced liquid, stirring constantly. Cook, stirring constantly, until thickened.
3. Add 1/4 cup cheese and next 4 ingredients; stir until cheese melts.
4. Combine scallop mixture and 3/4 cup cheese sauce; stir well. Spoon scallop mixture evenly into 6 individual gratin dishes coated with cooking spray. Spoon remaining 1 cup cheese sauce evenly over scallop mixture.
5. Sprinkle evenly with remaining 1/4 cup cheese.
6. Bake at 375 for 15 minutes or until bubbly.