Skinnied Down Scallops With Wild Mushrooms

Saw this recipe originally posted by Chef mariajane (search for Scallops With Wild Mushrooms) and really wanted to make it, but had to cut the fat and calories. It came out great!

• Ready In: 20 mins
• Serves: 2

Ingredients

• 8  large sea scallops
• 1  tablespoon reduced-calorie margarine
•  nonstick cooking spray
• 2  tablespoons reduced-calorie margarine
• 1⁄4 cup shallot, minced
• 1  tablespoon garlic, minced
• 3  cups  mixed  wild mushrooms
• 1⁄4 cup  rye whiskey
• 3⁄4 cup  beef stock
• 3⁄4 cup fat-free evaporated milk
• 1⁄4 cup asiago cheese, grated
• 1  tablespoon fresh thyme, chopped
•  salt
•  pepper

Directions

1. Cook scallops in 1T margarine til browned on both sides. Use non-stick spray if needed.
2. In a large skillet, melt 2T margarine. Add shallots and garlic; cook, stirring for about 2 minutes or until shallots are softened.
3. Add mushrooms; cook, stirring frequently, for 8-10 minutes, or until liquid is evaporated and mushrooms have browned.
4. Stir in whiskey and cook, scraping up any bits that have stuck to the pan. Stir in beef stock and cook, stirring frequently, until almost all the liquid has evaporated, about 5 minutes.
5. Add cream and simmer, stirring occasionally, until sauce has thickened and reduced by three-quarters.
6. Stir in Asiago cheese and thyme and season with salt and pepper. Serve in wide rimmed bowls with mushroom mixture on the bottom and scallops on the top.