1 lb. fresh bay scallops
Vegetable cooking spray
1 tbsp. unsalted butter
2 tbsp. all-purpose flour
3/4 c. skim milk
1/3 c. (1 1/3 oz.) shredded reduced-fat Monterey Jack cheese
2 tsp. grated Parmesan cheese
1 jalapeno pepper, seeded and chopped

Place scallops in a vegetable steamer over boiling water. Cover and steam 3 to 4 minutes. Transfer scallops to 4 individual baking dishes coated with cooking spray; set aside.

Melt butter in saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in shredded cheese.

Pour cheese sauce over scallops. Sprinkle with Parmesan cheese and jalapeno. Broil scallops 5 1/2 inches from heat until lightly browned. Yield: 4 servings (157 calories per serving.)