Bay Scallops in Cream SauceSubmitted by: RWASCHKE
1 1/2 lb. bay scallops
2 Tb. light margarine
1 medium green onion, sliced
1/4 tsp. salt
1/4 cup white wine or stock
2 tsp. cornstarch
1/2 cup fat free half and half
3/4 cup shredded reduced fat Swiss cheese
Mix wine, or stock, and cornstarch and stir into scallop mixture. Heat to boiling, stirring constantly. Boil 1 minute; reduce heat to medium. Stir in half and half.
Heat 1 to 2 minutes or until hot; remove from heat. Stir in cheese until melted.
Serve over hot, cooked noodles or rice (not included in nutritional info).
Makes 6 servings.