Small, tender bay scallops are perfect for this creamy gratin, but they are seasonal. So if bay scallops are not available, make the gratin with small shrimp, shelled and deveined.
1/3 cup water
8 ounces sliced mushrooms
2 cups low-fat (1%) milk
1/4 cup flour
1 cup frozen peas, thawed
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 pound bay scallops
1/2 cup plain dried breadcrumbs
2 tablespoons grated Parmesan cheese
1. In a large nonstick skillet, combine the water and mushrooms, and bring to a boil over medium heat. Cook, stirring frequently, until the mushrooms are tender and the liquid has evaporated, about 5 minutes. Set aside.
2. In a medium saucepan, whisk the milk into the flour. Bring to a simmer over medium heat and cook, stirring frequently, until the sauce is the consistency of heavy cream, about 5 minutes. Stir in the mushrooms, peas, salt, and cayenne.
3. Place the scallops in a shallow 7 x 11-inch broiler-proof dish. Pour the mushroom-pea sauce over the scallops.
4. In a small bowl, combine the breadcrumbs and Parmesan. Scatter the mixture over the scallops and broil for 2 minutes, or until the scallops are just opaque and the sauce is piping hot. Makes 4 servings
Good source of: riboflavin, selenium, thiamin, vitamin B12
Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimum – a benefit for your arthritic hands. However, some foods – like canned beans – can hike up sodium levels. If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.