No need to make a time-consuming bechamel sauce when you can make a quick sauce with PHILADELPHIA Neufchatel Cheese instead!
Provided by My Food and Family
Categories French Food
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Melt 1-1/2 Tbsp. butter; mix with cracker crumbs, Parmesan and herbs.
- Add 1/2 Tbsp. of the remaining butter to medium skillet; cook on medium-high heat until melted. Add half the scallops; cook 1 min. on each side or until lightly browned on both sides. Remove from skillet; cover to keep warm. Repeat with 1/2 Tbsp. of the remaining butter and remaining scallops.
- Melt remaining butter in same skillet on medium-high heat. Add onions; cook and stir 3 min. Stir in mushrooms and garlic; cook 5 min. or until mushrooms are tender, stirring frequently. Add wine and any liquid released from the scallops; cook 3 min. or until most of the liquid is absorbed. Whisk Neufchatel and milk until smooth. Stir into skillet; cook and stir 1 min. on medium-low heat. Return scallops to skillet; cook 4 min., stirring occasionally. Spoon into 4 (8-oz.) ramekins or 9-inch pie plate; sprinkle with crumb mixture.
- Heat broiler. Broil scallop mixture, 6 inches from heat, 2 min. or until golden brown.
Nutrition Facts : Calories 440, Fat 24 g, SaturatedFat 13 g, TransFat 0.5 g, Cholesterol 120 mg, Sodium 1060 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 35 g
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