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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A seafood casserole is a âmustâ for a bountiful buffet. My father was a fisherman, so we ate fish almost every day. Over the years, Iâve tasted many seafood dishes, but none better than this one. âHazel McMullin, Amherst, Nova Scotia Ingredients:
4 tablespoons butter, divided |
2 tablespoons king arthur unbleached all-purpose flour |
1/8 teaspoon pepper |
1 cup chicken broth |
1/2 cup 2% milk |
1/2 cup grated parmesan cheese, divided |
1/2 pound sea scallops |
1 pound haddock or cod fillets, cut into six pieces |
1-1/2 cups sliced fresh mushrooms |
1/2 cup shredded part-skim mozzarella cheese |
1/2 cup shredded cheddar cheese |
Directions:
1. In a large saucepan, melt 2 tablespoons butter. Stir in flour and pepper until smooth; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 1/4 cup Parmesan cheese; set aside.
2. Place scallops in another saucepan; cover with water. Simmer, uncovered, for 4-5 minutes or until firm and opaque. Meanwhile, place fillets in a shallow 2-qt. microwave-safe dish. Cover and microwave on high for 2-4 minutes or until fish flakes easily with a fork. Drain scallops. Arrange fish and scallops in a greased 11-in. x 7-in. baking dish.
3. In a small skillet, saute mushrooms in remaining butter until tender; stir into cheese sauce. Spoon over seafood. Sprinkle with mozzarella, cheddar and remaining Parmesan cheese.
4. Cover and bake at 350° for 15-20 minutes or until bubbly and cheese is melted. Yield: 6 servings.
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