Scallop Casserole

By NickiR

Ingredients

• Cheese Sauce:
• 1 cup rice, cooked
• 3/4 to 1 lb. scallops, uncooked
• S&P
• 1 large onion, chopped
• 1 green pepper, diced
• 1 cup mushrooms, sliced
• 1/2 cup breadcrumbs
• 2 Tbsp. butter
• 4 Tbsp. butter
• 3 Tbsp. flour
• 1 1/4 cup milk
• 1/4 tsp. salt
• 1/8 tsp. ground cloves
• Pinch of pepper and nutmeg
• 1/2 cup Havarti cheese, grated

Details

Servings 4
Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

Preheat oven to 375*.

Cook rice.

Sauté onion, then green pepper, and then mushrooms.

For cheese sauce, melt butter in saucepan. Add flour and stir to form a paste. Remove from heat and slowly add ½ the milk, stirring constantly. Return to heat, stir until mixture thickens; beat until smooth and shiny. Gradually add remaining milk, salt, pepper and nutmeg and stir while simmering for 2-3 minutes. Remove from heat, add cheese and stir until melted.

Place rice in bottom of casserole dish (or use individual scallop shells or gratin dishes) then add sautéed mixture. Season with S&P to taste.

Place scallops over vegetable and cover with cheese sauce. Melt butter; add breadcrumbs and sprinkle over cheese sauce.

Bake at 375* for 20 minutes or until the mixture bubbles. DO NOT OVERCOOK.