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Scallop/Mushroom Bake




Source of Recipe


Jo Gainey


List of Ingredients




1 1/2 pounds scallops
3 ounces butter
1/2 pound fresh mushrooms, sliced
3 stalks celery, diced
1/2 small onion, finely chopped
1/2 red bell pepper, minced
1/8 teaspoon basil
2 cups white sauce
1/2 cup pork rind crumbs
4 Tablespoons grated Cheddar cheese
Parsley sprigs

INGREDIENTS for White Sauce:

2 ounces butter
2 Tablespoons flour
1/4 teaspoon salt
1 cup milk
1/8 teaspoon pepper

Recipe



TO PREPARE:

1. Wipe scallops with a damp cloth and set aside.
2. Melt 2 ounces butter in a heavy saucepan. Add next
five ingredients. Simmer gently 10 minutes until
celery and mushrooms are tender, but not soft.
3. Prepare white sauce.
4. Add scallops to mushroom mixture; mix well. Heat 5
minutes and then add the white sauce.
5. Pour mixture into 1-1/2-quart buttered casserole.
Cover with cracker crumbs, then grated cheese; dot
with remaining 1 ounce of butter.
6. Bake at 350 degrees for 25 minutes or until golden.
Garnish with parsley.

TO PREPARE White Sauce:

1. Melt butter; gradually add flour, stirring constantly.
2. Add salt and pepper and slowly pour in milk.
3. Stir sauce continually until it is very smooth and
thick.

SERVINGS: 6