Creamed Scallop Casserole Recipe

This creamed scallop casserole recipe is great when you are needing some comfort seafood. It is also great for small dinner parties as you can make this ahead of time and just pop it in the oven 30 minutes before you are ready to eat.

This recipe works the best if you use sea scallops, I prefer to use at least a 10-20 count per pound scallop. This larger size of a sea scallops makes a very good plate presentation. Serve with some rice on the side.

Ingredients

1 pound scallops fresh or frozen
2 cups fresh mushrooms sliced
1 cup water
1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon white pepper
1 1/2 cups half and half
3/4 cup cheddar cheese, shredded
Fresh parsley minced
spray oil

Directions

Thaw scallops if frozen, rinse and pat dry
In a sauce pan add mushrooms and water simmer for 7 minutes
using a shallow casserole dish coat with spray oil
Place scallops in casserole dish
In another sauce pan melt the butter(over med high heat), then stir in the flour, salt and pepper. Blend well and cook till you have a blonde roux
Slowly add the half and half in, stirring constantly;add the mushrooms and liquid from the other sauce pan
Cook this till it is thickened; stirring constantly
Once thickened pour this over the scallops
Sprinkle cheddar cheese on top
Bake @ 350 degrees for 30 minutes
Remove from oven sprinkle mince parsley on top and serve