1/2 lb. scallops

1/2 lb. shrimp

Ginger Cider Sour Cream Sauce:

1 T. unsalted butter

1/4 C. leeks - washed and sliced

3 tsp. flour

1/2 C. apple cider - or apple juice concentrate

1 C. lowfat sour cream

1 T. chopped parsley

1 tsp minced ginger

Seasoned Bread Crumbs:

1/4 C. dry bread crumbs - was 1/2 c

1/8 C. shredded lowfat cheddar cheese

1 tsp. lemon juice

1 T. unsalted butter - melted

Make the Sauce:

Melt the butter in a saucepan and saute the leeks. Add the flour and stir to make a roux. Add the cider or apple juice concentrate, and stir until smooth. Stir in the sour cream, parsley, and ginger and simmer 5-10 minutes. Season with salt and pepper. Set aside.

Make the bread crumbs:

Combine the bread crumbs and cheese. Moisten with the lemon juice and melted butter. Season with salt and pepper. Set aside.

Place the fresh seafood in a 1 quart casserole dish. Pour the Ginger Cider Sour Cream Sauce over the seafood. Top the casserole with the Seasoned Bread Crumbs. Bake in a 450º F. oven for 15-20 minutes or until cooked. Serve. Enjoy.

If there are leftovers, they reheat well in a microwave, but this one doesn't freeze.

Original recipe was for 2 servings, but it was easily three, even for our large appetites.

Per serving: 296 Calories; 11g Fat (36% calories from fat); 31g Protein; 14g Carbohydrate; 167mg Cholesterol; 311mg Sodium