Ingredients
1 medium green pepper, chopped
1 small onion, chopped
2 tablespoons butter
13 cup all-purpose flour
14 teaspoon salt
14 teaspoon pepper
2 cups nonfat milk
1 lb bay scallop
14 cup shredded cheddar cheese
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French-engineered grinding mechanism — lifetime pepper mill
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
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French-engineered grinding mechanism — lifetime pepper mill
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
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in a large skillet, saute the celery, mushrooms, green pepper and onion in butter until tender. stir in the flour, salt and pepper until blended; gradually add milk. bring to a boil; cook and stir for 2 minutes or until thickened. reduce heat; add scallops. cook, stirring occasionally, for 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 crumbs and butter; sprinkle over scallop mixture. bake, uncovered, at 350 for 15-20 minutes or until bubbly. sprinkle with cheese; bake 5 minutes longer or until cheese is melted.