1/4 cup chopped shallots -- (about 2 large)

1 1/2 cups chicken broth

1 1/2 teaspoons chopped fresh or

1/2 teaspoon dried thyme leaves

1 tablespoon all-purpose flour

2 1/3 cups low-fat milk

2 tablespoons low-fat sour cream

1/4 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon ground nutmeg

1 pound bay scallops

6 cups hot cooked medium pasta shells

2 tablespoons chopped fresh parsley

1 teaspoon grated lemon peel

Set oven control to broil. Spray 2-quart casserole with nonstick cooking spray. Cook shallots, broth and thyme in 12-inch nonstick skillet over medium heat until shallots are tender. Stir in flour. Cook 2 minutes, stirring constantly. Stir in milk, sour cream, salt, pepper and nutmeg. Simmer 3 minutes, stirring frequently, until slightly thickened. Stir in scallops and pasta. Cook 2 minutes longer. Mix parsley and lemon peel; sprinkle over scallop mixture. 6 servings

Posted To Fabfood August 1998~Busted With 2.0 <melizajane@aol.com>