Scallop-and-Vegetable Newburg

Ingredients

• 1.5 pounds bay scallops 
• 0.8 cup breadcrumbs fresh
• 1 cup carrots diced
• 3.5 cups rice hot cooked
• 1 tablespoon cooking sherry dry
• 0.3 cup flour all-purpose
• 2 cups milk 2% low-fat
• 1.5 tablespoons butter melted
• 0.8 ounce parmesan cheese fresh grated
• 0.1 teaspoon pepper 
• 0.5 teaspoon salt 
• 1 cup zucchini diced

Equipment

• paper towels
• sauce pan
• whisk
• baking pan

Directions

1. Steam carrots, covered, 2 minutes.
2. Add zucchini, and steam, covered, 2 minutes or until vegetables are tender. Set vegetables aside.
3. Pat scallops dry with paper towels, and set aside.
4. Place flour in a large saucepan. Gradually add milk, stirring with a whisk until blended.
5. Place over medium heat; cook 5 minutes or until thick, stirring constantly.
6. Add scallops; cover and cook 5 minutes or until scallops are done, stirring occasionally. Stir in carrot, zucchini, sherry, salt, and pepper; cook 2 minutes, uncovered, or until thoroughly heated.
7. Spoon mixture into a 2-quart shallow baking dish coated with cooking spray.
8. Combine breadcrumbs, cheese, and margarine; stir well.
9. Sprinkle over scallop mixture. Broil 2 minutes or until golden.
10. Serve over rice.