Scallop Casserole
Servings: 5 servings
Ingredients
- 1 pound sea scallops, defrosted
- ½ cup butter (2 tbsp room temperature, 1/4 cup + 2 tbsp melted)
- ½ cup onion, chopped
- 1 ½ cup celery, chopped
- 1 cup mushrooms, fresh or canned (drained), sliced
- ½ cup green pepper, chopped
- ¼ cup flour
- 1 tsp salt + pinch to season scallops
- 2 cups milk
- 2 cups bread crumbs
- ¼ cup finely grated cheese
Instructions
- Preheat the oven to 375℉
- Grease a casserole dish (1.5 pint).
- Season the scallops with a touch of salt.
- Prepare the bread crumbs by adding 2 tbsp of melted butter to the bread crumbs.
- In a skillet, melt 2 tbsp of butter. Add onion, celery, green pepper and mushrooms. Cook on low heat for about 10 minutes or until the vegetables are partially cooked (still crunchy). Set aside.
- In medium-large saucepan, mix 1/4 cup of melted butter, the flour and the salt. Cook on low heat, constantly stirring, until it thickens. Add the vegetables and scallops to this sauce, mix gently.
- Pour the mixture into a casserole dish.
- Cover with the buttered bread crumbs, sprinkle with grated cheese.
- Cook uncovered for about 20 minutes or until the sauce begins to bubble and the bread crumbs are golden.