SCALLOPS AND SHELLS

2 large shallots, chopped (1/4 cup)
1 1/2 cups chicken broth
1 1/2 teaspoons chopped fresh (or 1/2 teaspoon dried thyme leaves)
2 tablespoons Gold Medal all-purpose flour
2 1/3 cups skim milk
2 tablespoons nonfat or light sour cream
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
1 pound bay scallops
4 cups cooked medium pasta shells
1/4 cup dry bread crumbs
2 tablespoons chopped fresh parsley
1 teaspoon grated lemon peel

Set oven control to broil. Spray 2- quart casserole with nonstick cooking spray.

Cook shallots, broth and thyme in a 12-inch skillet over medium heat until shallots are tender.

Stir in flour. Cook 2 minutes, stirring constantly. Stir in milk, sour cream, salt, pepper and nutmeg. Cook 3 minutes, stirring frequently, until slightly thickened.

Stir in scallops and pasta. Cook 2 minutes longer or until scallops are white.

Place scallop mixture in casserole. Mix remaining ingredients; sprinkle over scallop mixture.

Broil with top about 4 inches from heat 2 to 3 minutes or until topping is brown.

Servings: 6
Source: Recipe booklet: Low-Fat, Low-Cholesterol Cooking, Betty Crocker, March 1995 #102