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

1. Thaw scallops if frozen, rinse and pat dry
2. In a sauce pan add mushrooms and water simmer for 7 minutes
3. using a shallow casserole dish coat with spray oil
4. Place scallops in casserole dish
5. 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
6. Slowly add the half and half in, stirring constantly;add the mushrooms and liquid from the other sauce pan
7. Cook this till it is thickened; stirring constantly
8. Once thickened pour this over the scallops
9. Sprinkle cheddar cheese on top
10. Bake @ 350 degrees for 30 minutes
11. Remove from oven sprinkle mince parsley on top and serve

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<a href="http://www.cookingfishmonger.com/scallop-casserole-recipe.html">Scallop Casserole Recipe</a>

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