Ingredients
- 1 teaspoon granulated sugar
- 1/2 teaspoon dried basil
- 1 can (29 ounce) tomatoes, undrained and diced
- 2 tablespoons unsalted butter
- 1/4 cup chopped yellow onion
- 3 tablespoons all-purpose flour
- 1/8 teaspoon ground black pepper
- 1 1/2 cup milk (1% lowfat)
- 8 ounces broth (clam broth, bottled)
- 1 pound fresh scallops (bay)
- 2 tablespoons sherry (dry)
How to Make
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Step 1: Combine first 3 ingredients in a large saucepan; cook over medium heat 10 minutes, stirring occasionally.
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Step 2: Place mixture in a blender, and process until smooth; set aside. Wipe pan with a paper towel.
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Step 3: Melt butter in the pan over medium heat. Add onion; saute 1 1/2 minutes.
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Step 4: Add flour and pepper; cook 1 minute, stirring constantly with a whisk. Gradually add milk and clam broth, stirring constantly. Cook an additional 5 minutes or until thickened and bubbly, stirring constantly.
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Step 5: Stir in tomato mixture, scallops and sherry. Cook 3 minutes, or until scallops are done.
We hope you enjoy this recipe!
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