Friday, August 24, 2012

SCALLOP CASSEROLE

Another keeper!
Last Sunday I made another recipe from the "Decade of Good Eats" recipe booklet from Saltscapes magazine.

It was another easy recipe to follow and quite tasty. I normally only pan fry scallops so it's nice to have another way to serve them, and I would make this for company.

SCALLOP CASSEROLE

Ingredients
1 pound (500 g) scallops (halve large scallops)
1 tablespoon (15 mL) butter
1 medium onion, chopped
1/2 cup (125 mL) chopped celery
1 (10-ounce/284 mL) can mushroom pieces and stems (or equal amount chopped fresh mushrooms)
1 (10-ounce/284 mL) can cream of mushroom soup
2/3 cup (150 mL) milk
3/4 cup (175 mL) soft breadcrumbs
1/2 cup (125 mL) grated cheese, optional
Cooked rice

Directions
Add scallops to a saucepan of boiling water. Reduce heat to low and let simmer gently for no more than 5 minutes. Drain, transfer scallops to a medium-size greased casserole dish; set aside.

In the same saucepan, melt butter; add chopped onion and celery, and sauté until translucent, but not browned. Add mushroom pieces and cook, stirring, until heated through. Combine soup and milk and add to vegetable mixture. Pour soup mixture over scallops in casserole dish; stir gently to combine.

Spread fresh breadcrumbs over top and sprinkle with grated cheese, if desired. Bake, uncovered, at 350°F (180°C) for 20 to 25 minutes, until bubbly and lightly browned on top. Serve over rice. Makes 3 to 4 servings.

I used fresh mushrooms, and served it on egg noodles. I used dried breadcrumbs, but next time would use fresh.

Next time I'll sprinkle it with parsley, for a splash of colour. 
 Love trying and sharing these new recipes!
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