Skinnied Down Scallops With Wild Mushrooms

Name: Skinnied Down Scallops With Wild Mushrooms
Cook time: 20 min
Total time: 20 min
Yield: 2 serving(s)
Ingredients: 8 large sea scallops; 1 tablespoon reduced-calorie margarine; nonstick cooking spray; 2 tablespoons reduced-calorie margarine; 1/4 cup shallot, minced; 1 tablespoon garlic, minced; 3 cups mixed wild mushrooms; 1/4 cup rye whiskey; 3/4 cup beef stock; 3/4 cup fat-free evaporated milk; 1/4 cup asiago cheese, grated; 1 tablespoon fresh thyme, chopped; salt; pepper

Submitted by ardeasnest

"Saw this recipe originally posted by Chef mariajane (search for Scallops With Wild Mushrooms) and really wanted to make it, but had to cut the fat and calories. It came out great!"

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Ready In:: 20mins
Ingredients:: 14
Serves:: 2

ingredients

8 large sea scallops
1 tablespoon reduced-calorie margarine
nonstick cooking spray
2 tablespoons reduced-calorie margarine
¹⁄₄ cup shallot, minced
1 tablespoon garlic, minced
3 cups mixed wild mushrooms
¹⁄₄ cup rye whiskey
³⁄₄ cup beef stock
³⁄₄ cup fat-free evaporated milk
¹⁄₄ cup asiago cheese, grated
1 tablespoon fresh thyme, chopped
salt
pepper

directions

Cook scallops in 1T margarine til browned on both sides. Use non-stick spray if needed.
In a large skillet, melt 2T margarine. Add shallots and garlic; cook, stirring for about 2 minutes or until shallots are softened.
Add mushrooms; cook, stirring frequently, for 8-10 minutes, or until liquid is evaporated and mushrooms have browned.
Stir in whiskey and cook, scraping up any bits that have stuck to the pan. Stir in beef stock and cook, stirring frequently, until almost all the liquid has evaporated, about 5 minutes.
Add cream and simmer, stirring occasionally, until sauce has thickened and reduced by three-quarters.
Stir in Asiago cheese and thyme and season with salt and pepper. Serve in wide rimmed bowls with mushroom mixture on the bottom and scallops on the top.