1lb Peruvian scallops from your local Fisherman’s Market
3 celery ribs, chopped
1 cup sliced fresh mushrooms
1 medium green pepper, chopped
1 small onion, chopped
2 tbsp butter
1/3 cup all-purpose flour
1/4 tsp salt
1/4 tsp pepper
2 cups fat-free milk
1 cup panko bread crumbs
1 tbsp butter, melted
1/4 cup shredded cheddar cheese
Preheat oven to 350°
In a large skillet, sauté celery, mushrooms, green pepper and onion in butter until tender. Stir in flour, salt and pepper until blended; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened.
Reduce heat; add scallops. Cook, stirring occasionally, 3-4 minutes or until scallops are firm and opaque.
Divide mixture among four 10-oz. ramekins or custard cups. In a small bowl, combine panko bread crumbs and butter; sprinkle over scallop mixture.
Bake, uncovered, 15-20 minutes or until bubbly. Sprinkle with your shredded cheddar cheese; bake 5 minutes longer or until cheese is melted. Remove from heat, let rest 5 minutes and serve.