Place flour in a zip-loc plastic bag; add scallops. Seal and shake to coat. Remove scallops from bag, shaking off excess flour; set aside. Melt margarine in a large nonstick skillet over medium heat. Add onion, and saute 3 minutes or until lightly browned. Add shallots and garlic, and saute 1 minute. Add scallops, wine, and next 4 ingredients (wine through bay leaf). Cover, reduce heat, and simmer 4 minutes. Uncover and bring to a boil, and cook 1 minute. Discard bay leaf. Divide scallop mixture evenly among 4 individual gratin dishes. Top each with 1 tablespoon cheese; broil 30 seconds or until cheese melts. Serve immediately. Per serving: 325 Calories; 9g Fat (29% calories from fat); 33g Protein; 19g Carbohydrate; 63mg Cholesterol; 429mg Sodium Recipe by: Cooking Light, Jan/Feb ?97 Posted to EAT-L Digest by Betsy Burtis
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|Serving Size: 1 Serving (231g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 136 (38%)|
|Amt Per Serving||% DV|
|Total Fat 15.1g||20 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 4g|
|Cholesterol 63mg||19 %|
|Sodium 618.9mg||21 %|
|Potassium 621.5mg||16 %|
|Total Carbohydrate 18.9g||6 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 18.3g|
|Protein 32.4g||46 %|
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Calories per serving: 355
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