Scallops Tetrazzini

• 2 tsp. canola oil
• 1 medium onion, chopped
• 1 large clove garlic, minced
• 1/4 tsp. pepper
• 1/3 c. flour
• 1 tsp. vegetable seasoning
• 4 c. skim milk
• 2 tsp. Worcestershire sauce
• 1 bay leaf
• 2 stalks celery, diced
• 1 small green pepper, seeded and diced
• 1 1/2 c. sliced fresh mushroom caps
• 2 Tbsp. grated Parmesan cheese
• 8 oz. linguini, cooked al dente
• 3/4 to 1 lb. scallops
• 3 Tbsp. dill for garnish

1. Heat oil
2. in
3. 3 quart nonstick saucepan with the onion, garlic and
4. pepper.
5. Saute
6. 3
7. minutes.
8. Add flour and seasonings;
9. stir to
10. combine.
11. Add milk, Worcestershire sauce, bay leaf, celery, green pepper, mushrooms and cheese and stir over medium heat until
12. sauce
13. coats
14. the spoon.
15. Remove bay leaf. Combine half the
16. sauce with the cooked linguini and place in the bottom
17. of
18. a 3
19. quart
20. shallow
21. casserole dish.
22. Add the scallops to the remaining sauce and pour over pasta.
23. Sprinkle with grated Parmesan
24. cheese
25. and bake in preheated 350u0b0 oven for 25
26. to 30 minutes.
27. Serves 8.
28. A rich but very heart-smart dish.

canola oil, onion, clove garlic, pepper, flour, vegetable seasoning, milk, worcestershire sauce, bay leaf, stalks celery, green pepper, mushroom caps, parmesan cheese, linguini, scallops, dill

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1026184 (may not work)