Scallops Au Gratin

• 1 lb. scallops
• 1/4 c. liquid Butter Buds or fat-free chicken broth
• 1/2 lb. sliced mushrooms
• 2 Tbsp. liquid Butter Buds or fat-free chicken broth
• 2 Tbsp. cornstarch
• 1/2 tsp. lite salt
• 1/2 tsp. dry mustard
• 1/2 tsp. Worcestershire sauce
• 1/4 tsp. white pepper
• 2 c. evaporated skim milk
• 1 Tbsp. sherry
• 1/2 c. fat-free Snackwell wheat crackers, crushed
• 1/4 c. fat-free Parmesan cheese

1. Rinse scallops, cut into cubes and set aside.
2. Pour 1/4 cup liquid Butter Buds into a medium size saucepan.
3. Add mushrooms and saute slowly over low heat until tender.
4. Remove mushrooms; set aside.
5. In the same pan, blend together the 2 tablespoons Butter Buds, or chicken broth, cornstarch, salt, dry mustard, Worcestershire sauce and white pepper.
6. Gradually stir in milk. Cook over medium heat, stirring constantly until mixture comes to a boil and thickens.
7. Add scallops, mushrooms and sherry to the sauce.
8. Pour mixture into a 1 1/2-quart casserole dish that has been sprayed with a nonfat cooking spray.
9. Sprinkle crushed crackers on top and finish with Parmesan cheese over the crackers. Bake at 375u0b0 for 20 to 25 minutes.

scallops, liquid butter, mushrooms, liquid butter, cornstarch, lite salt, dry mustard, worcestershire sauce, white pepper, milk, sherry, snackwell wheat crackers, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=267843 (may not work)