Skinnied Down Scallops With Wild Mushrooms

• 8 large sea scallops
• 1 tablespoon reduced-calorie margarine
• nonstick cooking spray
• 2 tablespoons reduced-calorie margarine
• 14 cup shallot, minced
• 1 tablespoon garlic, minced
• 3 cups mixed wild mushrooms
• 14 cup rye whiskey
• 34 cup beef stock
• 34 cup fat-free evaporated milk
• 14 cup asiago cheese, grated
• 1 tablespoon fresh thyme, chopped
• salt
• pepper

1. Cook scallops in 1T margarine til browned on both sides.
2. Use non-stick spray if needed.
3. In a large skillet, melt 2T margarine.
4. Add shallots and garlic; cook, stirring for about 2 minutes or until shallots are softened.
5. Add mushrooms; cook, stirring frequently, for 8-10 minutes, or until liquid is evaporated and mushrooms have browned.
6. Stir in whiskey and cook, scraping up any bits that have stuck to the pan.
7. Stir in beef stock and cook, stirring frequently, until almost all the liquid has evaporated, about 5 minutes.
8. Add cream and simmer, stirring occasionally, until sauce has thickened and reduced by three-quarters.
9. Stir in Asiago cheese and thyme and season with salt and pepper.
10. Serve in wide rimmed bowls with mushroom mixture on the bottom and scallops on the top.

scallops, margarine, nonstick cooking spray, margarine, shallot, garlic, mixed wild mushrooms, rye whiskey, beef stock, milk, asiago cheese, fresh thyme, salt, pepper

Taken from www.food.com/recipe/skinnied-down-scallops-with-wild-mushrooms-469470 (may not work)