Preparation:
Combine first 3 ingredients in a large saucepan; cook over medium
heat 10 minutes, stirring occasionally. Place mixture in a blender,
and process until smooth; set aside. Wipe pan with a paper towel. Melt margarine in pan over medium heat. Add onion; saute 1-1/2
minutes. Add flour and pepper; cook 1 minute, stirring constantly
with a wire whisk. Gradually add milk and clam juice, stirring
constantly. Cook an additional 5 minutes or until thickened and
bubbly, stirring constantly. Stir in tomato mixture, scallops, and
sherry. Cook 3 minutes or until scallops are done. |
