1 tablespoon oil 
2 tablespoons dry sherry 
1/2 pound bay scallops 
1 pound mushrooms -- sliced 
3 green onions -- chopped fine 
1 tablespoon margarine 
2 tablespoons flour 
1/2 cup water 
1 cup nonfat evaporated milk 

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.