Seafood Tetrazzini

By Addie

Ingredients

• 1/4 cup onions chopped
• 1 garlic small, minced
• 3 tablespoons butter or margarine
• 1 cup mushrooms sliced
• 2 tablespoons flour
• 3/4 cup milk
• 3/4 teaspoon thyme dried, crushed
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1 12-ounce package frozen scallops cut in bite-size pieces if large
• 1/4 cup sherry or milk
• 2 tablespoons mayonnaise
• 4 ounces fettuccini pasta cooked and drained
• 3/4 cup crackers crumbs
• 1/4 cup parmesan cheese grated

Preparation

Step 1

Preheat oven to 300°. Butter a 1-quart casserole. In a 3-quart saucepan over medium heat, sauté onion and garlic in butter or margarine for 5 minutes. Add mushrooms; sauté 5 minutes longer.

Sprinkle with flour. Stir in 3/4 cup milk, thyme, paprika and salt. Stirring over medium-high heat, bring to a boil. Add scallops. Stirring occasionally, return to a boil. Reduce heat to low and simmer for 5 minutes or until scallops are tender and opaque. Remove from heat. Stir in sherry or milk and mayonnaise.

Place fettuccini in baking dish. Pour creamed scallops over.

In a small bowl, mix cracker crumbs and Parmesan. Sprinkle over creamed scallops.

Bake for 25 minutes or until heated through and bubbly around the edges.