|Light Seafood Sauce
1 tablespoon oil
Heat oil in medium skillet; sauté scallops and mushrooms, sprinkle with the sherry as they cook. When scallops are cooked through, set aside. Melt margarine in a small saucepan; add flour and stir until combined. Add evaporated skimmed milk, salt, and pepper and heat slowly until thickened. Add scallop/mushroom mixture and warm through. Serve over baked or broiled fish.