Scallop And Leek Au Gratin

• 1 cup minced leeks without tops
• 1 1/2 cups clam juice
• 1 cup Chablis or other dry white wine
• 1 1/2 pounds bay scallops
• 1/4 cup all-purpose flour
• 1/2 cup evaporated skimmed milk
• 1/2 cup (2 ounces) shredded reduced-fat Swiss cheese, divided
• 2 teaspoons lemon juice
• 1/2 teaspoon minced garlic
• 1/4 teaspoon salt
• 1/4 teaspoon ground white pepper
• Vegetable cooking spray

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. Add 1/4 cup cheese and next 4 ingredients; stir until cheese melts.
3. 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. Sprinkle evenly with remaining 1/4 cup cheese. Bake at 375u0b0 for 15 minutes or until bubbly.

leeks, clam juice, chablis, bay scallops, allpurpose, milk, swiss cheese, lemon juice, garlic, salt, ground white pepper, vegetable cooking spray

Taken from www.myrecipes.com/recipe/scallop-leek-au-gratin (may not work)