Scallop Casserole

By KennyB07

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

Preparation

Step 1

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.