• Heat oven to 400 degrees F.

  • Sauté scallops, shallots and tarragon in 1 teaspoon butter in large nonstick skillet until scallops are translucent, 3 minutes. Remove with slotted spoon to bowl.

  • Add milk, wine and mustard to skillet. Bring to boiling. Stir together cornstarch and water in small cup; stir into skillet. Cook, stirring, until thickened. Remove from heat. Stir in cheese until melted. Add to scallops.

  • Mix together bread crumbs, Parmesan, remaining butter, salt and pepper in bowl.

  • Spoon scallop mixture into six 1/2-cup ovenproof ramekins or scallop shells. Top with bread crumb mixture.

  • Bake in 400 degree F oven for 10 to 13 minutes, until cheese is bubbly and crumbs golden. Serve with lemon. Makes 6 appetizers.

Nutrition Facts

151 calories; 5 g total fat; 27 mg cholesterol; 474 mg sodium. 11 g carbohydrates; 14 g protein;