Recipe(tried): Bay Scallops Monterey (with cheese sauce, broiled)

BAY SCALLOPS MONTEREY

1 lb fresh bay scallops
1 tablespoon unsalted margarine
2 tablespoons all-purpose flour
3/4 cup fat free milk
1/3 cup shredded Monterey jack cheese
2 teaspoons grated Parmesan cheese
1 jalapeno pepper, seeded and chopped

Place scallops in a vegetable steamer over boiling water. Cover and steam 3 to 5 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 Monterey jack cheese.

Pour cheese sauce over scallops. Sprinkle with Parmesan cheese and jalapeno.

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

Makes 4 servings
Source: Cooking Light magazine