BAY SCALLOPS MONTEREY

1 lb fresh bay scallops
1 tbsp unsalted margarine
2 tbsp all-purpose flour
3/4 cup skim milk
1/3 cups (1 1/3 oz.) shredded Reduced-fat Monterey Jack cheese
2 tsp parmesan cheese; grated
1 jalapeno pepper; seeded and chopped

Place scallops in a vegetable steamer over boiling water. Cover and steam 3 to 4 minutes. Transfer scallops to 4 individual baking dishes coated with cooking spray; set aside.

Melt margarine in saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly.

Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.

Stir in shredded cheese. Pour cheese sauce over scallops. Sprinkle with Parmesan cheese and jalapeno.

Broil scallops 5 1/2 inches from heat until lightly browned.

Servings: 4
Source: unknown