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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A simple recipe, yet good enough for company! An adaptation of a prize winning recipe submitted by Joan Ivey from Nova Scotia, Saltscapes magazine. Ingredients:
1 lb scallops, cut large scallops in half |
1 tablespoon butter |
1 medium onion, chopped finely |
1/2 cup celery, chopped |
1 cup fresh mushrooms, chopped |
1 (10 ounce) can cream of mushroom soup |
2/3 cup milk |
3/4 cup soft fresh breadcrumb |
1/2 cup grated cheddar cheese |
fresh ground pepper |
Directions:
1. Bring medium-size saucepan of water to a boil, add scallops.
2. Reduce heat to low and simmer gently for no more than 3 to 5 minutes, depends on the size of the scallops.
3. Drain immediately and place scallops into a medium-size buttered casserole; set aside.
4. In the saucepan, melt butter.
5. Add onion, celery and mushrooms; saute until onions are translucent and most of moisture has evaporated.
6. Combine soup and milk and add to the vegetables.
7. Pour soup mixture over scallops in the casserole; season with pepper, stir gently.
8. Spread fresh breadcrumbs over top and sprinkle with cheese.
9. Bake uncovered at 350 degrees for 20-25 minutes, until bubbly and lightly browned.
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