ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Scallop and Leek au Gratin

Yield 6 servings.

Ingredients

  • 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

Nutrition Information

  • calories 182
  • caloriesfromfat 15 %
  • fat 3 g
  • satfat 1.1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 25 g
  • carbohydrate 12.7 g
  • fiber 0.0 g
  • cholesterol 44 mg
  • iron 0.0 mg
  • sodium 455 mg
  • calcium 0.0 mg

How to Make It

  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 375° for 15 minutes or until bubbly.

Light and Luscious