Sauterne Scallop Bake

• 3/4 c. water
• 1/2 c. Sauterne or other dry white wine
• 1/4 tsp. salt or garlic salt
• 1/4 tsp. instant minced onion or 1 tsp. minced garlic
• dash of pepper
• 1/2 lb. fresh scallops
• 1/2 c. sliced fresh mushrooms
• 1 1/2 Tbsp. margarine
• 1 1/2 to 2 Tbsp. flour
• 1/2 c. skim milk (dry milk is better)
• 1/8 tsp. pepper
• 1/2 c. shredded Swiss cheese
• vegetable cooking spray
• 1 to 2 Tbsp. chopped fresh parsley

1. Combine first 5 ingredients in a medium saucepan; cover and simmer 5 minutes.
2. Stir scallops and mushrooms into liquid mixture; cover and simmer 5 minutes.
3. Remove scallops and mushrooms from saucepan, reserving liquid in pan; set scallops and mushrooms aside.
4. Bring liquid to a boil and cook, uncovered, 10 minutes or until liquid is reduced to 1/2 cup.

water, white wine, salt, onion, pepper, fresh scallops, mushrooms, margarine, flour, milk, pepper, swiss cheese, vegetable cooking spray, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=872723 (may not work)