Scallops And Spinach Casserole |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is from a local cookbook produced by a neighborhood women's club. Great recipe. I have modified somewaht, and I also add the optional veggies not in the origianl recipe. Ingredients:
casserole |
2 (10 oz) boxes of frozen, chopped spinach, thawed and drained |
1 t worcestershire |
seasoned salt |
garlic pepper |
1 t garlic |
** optional, 1/2 red pepper chopped, 1/2 white onion chopped, small can mushrooms, drained |
1 lb fresh scallops |
1/2 c white wine |
mornay sauce |
2 1/2 t butter |
3 1/2 t flour |
2 c hot milk |
1/2 - 1 c parmesan cheese |
Directions:
1. CASSEROLE
2. Preheat oven to 425
3. Lightly butter a casserole dish
4. Cook spinach - and optional veggies - in 2 T butter, seasoned salt, garlic pepper, worcestershire and garlic until dry, about 20-30 minutes
5. *While spinach is cooking, make Mornay Sauce and set aside
6. Put in prepared casserole dish
7. Poach scallops in 1/2 c white wine
8. Drain
9. Place on top of spinach
10. Pour 1 1/2-2 c Mornay Sauce over scallops and spinach
11. Top with Parmesan Cheese
12. Bake until browned and heated through, about 20 minutes
13. MORNAY SAUCE
14. Cook Butter and flour together for 2 minutes, stiffing constantly.
15. The mixture should foam up and just start to get some color
16. Add hot milk and stir to blend and thicken a little bit
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