1 tbsp. plus 1 tsp. reduced calorie butter (tub), divided
1 tbsp. plus 1 1/2 tsp. all purpose flour
1/2 c. each skim milk and dry white table wine
1/4 tsp. each garlic salt and onion salt
Dash of pepper or to taste
4 c. sliced mushrooms
10 oz. bay scallops (or sea scallops, cut into quarters)

In small saucepan heat 1 tablespoon butter over medium heat until bubbly and hot; add flour and stir quickly to combine. Gradually stir in milk and wine; add garlic salt, onion salt, and pepper and cook, stirring constantly, until mixture is smooth. Reduce heat to low and let simmer until sauce thickens, 5-7 minutes. Remove pan from heat and set aside.

In 10 inch non-stick skillet heat remaining teaspoon butter over medium heat until bubbly and hot; add mushrooms and saute, stirring often, until mushrooms are tender, 2-3 minutes. Using slotted spoon, remove mushrooms from skillet and set aside; add scallops to skillet and saute until opaque, 3-4 minutes. Add reserved sauce and mushrooms to skillet and stir to combine; cook, stirring frequently, until mixture is heated through, 1-2 minutes longer. Serve in scallop shells. Makes 2 servings.