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Recipe Summary

prep:
10 mins
bake:
10 mins to 13 mins at 400°
cook:
10 mins
Servings:
6
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Ingredients

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Directions

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  • Heat oven to 400 degrees F.

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  • Sauté scallops, shallots and tarragon in 1 teaspoon butter in large nonstick skillet until scallops are translucent, 3 minutes. Remove with slotted spoon to bowl.

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  • Add milk, wine and mustard to skillet. Bring to boiling. Stir together cornstarch and water in small cup; stir into skillet. Cook, stirring, until thickened. Remove from heat. Stir in cheese until melted. Add to scallops.

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  • Mix together bread crumbs, Parmesan, remaining butter, salt and pepper in bowl.

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  • Spoon scallop mixture into six 1/2-cup ovenproof ramekins or scallop shells. Top with bread crumb mixture.

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  • Bake in 400 degree F oven for 10 to 13 minutes, until cheese is bubbly and crumbs golden. Serve with lemon. Makes 6 appetizers.

Nutrition Facts

151 calories; total fat 5g; saturated fat 2g; cholesterol 27mg; sodium 474mg; carbohydrates 11g; fiberg; protein 14g.

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