Scallop-And-Vegetable Newburg

• 1 cup diced carrot
• 1 cup diced zucchini
• 1 1/2 pounds bay scallops
• 1/3 cup all-purpose flour
• 2 cups 2% low-fat milk
• 1 tablespoon dry sherry
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• Cooking spray
• 3/4 cup fresh breadcrumbs
• 3 tablespoons (3/4 ounce) grated fresh Parmesan cheese
• 1 1/2 tablespoons margarine, melted
• 3 1/2 cups hot cooked rice

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

carrot, zucchini, bay scallops, flour, milk, sherry, salt, pepper, cooking spray, fresh breadcrumbs, parmesan cheese, margarine, rice

Taken from www.myrecipes.com/recipe/scallop-and-vegetable-newburg (may not work)