1/4 cup dry unseasoned bread crumbs
2 tsp. butter or margarine, melted
2 tbs. flour
1/2 tsp. salt
1/4 tsp. cayenne pepper
1 1/2 cups 1% milk
1 egg yolk
1 lb. bay scallops
1/2 lb. sliced mushrooms
3 scallions, sliced
2 tsp. dried tarragon
cooking spray
Preheat oven to 400 degrees F. Spray a 1 1/2 qt. baking dish with cooking spray. In a small bowl, combine the bread crumbs and butter. Set aside. Place the flour, salt and 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. Set aside.
Rinse and drain the scallops and pat them dry with paper towels. Coat a medium non-stick skillet with cooking spray. Place th scallops in the skillet and cook, stirring, for 2 to 3 minutes, until opaque. With a slotted spoon, transfer the scallops to the saucepan.
Dry the skillet with a paper towel and coat with cooking spray. Add the mushrooms and cook over medium heat, stirring occasionally for 2 to 3 minutes, or until they begin to release their liquid. Add the scallions and tarragon. Cook for 1 minute, or until the mushrooms are soft. Add to the saucepan and stir to combine. Spoon the mixture into the prepared baking dish. Sprinkle with the reserved bread crumbs. Bake for 8 to 10 minutes, or until golden and bubbly. This recipe makes 4 servings, 5 points each.