Baked Scallops Newburg

3  tablespoons		whole wheat bread crumbs plain dry
2  teaspoons		Smart Balance, melted
2  tablespoons		whole wheat flour
1/4  teaspoon		salt
1/8  teaspoon		ground red pepper
1  cup		1% milk
1		egg yolk
1  lb.		bay scallops rinsed, drained, and patted dry
4  ounces		mushrooms, sliced
2		scallions,s sliced
2  tablespoons		fresh tarragon, chopped or 2 teaspoons dried

Tip: Click on the ingredient links to learn the nutritional information for all the Baked Scallops Newburg ingredients. The serving size for any ingredient in Baked Scallops Newburg may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat the oven to 400 degrees F. Place 4 small round baking dishes (8 ounces each) on a baking sheet. Coat the dishes with nonstick spray. In a small bowl, combine the bread crumbs and butter or margarine. Toss to mix. Set aside. Place the flour, salt, and red pepper in a medium saucepan. Gradually whisk in the milk until blended. Cook, stirring often, over medium heat for 5 to 7 minutes, or until thickened. Add the egg yolk. Cook, stirring constantly, for 2 minutes, or until the mixture bubbles.

Meanwhile, coat a medium nonstick skillet with nonstick spray. Place over medium heat. Place the scallops in the skillet. Cook, stirring, for 2 to 3 minutes, or until opaque. With a slotted spoon, transfer the scallops to the saucepan.

Dry the skillet with a paper towel. Coat with nonstick spray. Add the mushrooms. Place over medium heat. Cook, stirring occasionally, for 2 to 3 minutes, or until they release liquid. Add the scallions and tarragon. Cook for 1 minute, or until the mushrooms are soft. Add to the saucepan. Stir to combine. Spoon the mixture into the prepared baking dishes. Sprinkle with the reserved bread crumbs. Bake for 6 to 8 minutes, or until golden and bubbly.