Preparation / Directions:
Recipe by: Cooking Light Place scallops in a vegetable steamer over boiling water.
Cover and steam 3 to 5 minutes. Transfer scallops to 4 individual baking dishes coated with cooking spray; set aside. Melt margarine in saucepan over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly until mixture is thickened and bubbly. Stir in shredded cheese.
Pour cheese sauce over scallops. Sprinkle with Parmesan cheese and jalapeno.
Broil scallops 5-1/2 inches from heat until lightly browned.