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SCALLOP BUBBLY BAKE

Source of Recipe

West Point Lighthouse restaurant


Recipe Introduction

From the West Point Lighthouse restaurant on Prince Edward Island, as printed in "Maritime Flavours" by Elaine Elliott and Virginia Lee. Smaller scallops, which we know as bay scallops, work well in this recipe. Large bay scallops can be cut in half.

List of Ingredients

1 pound scallops
6 tablespoons butter, divided
1/2 cup finely chopped onion
1 cup sliced mushrooms
1 cup chopped green pepper
1 cup celery, chopped
4 tablespoons flour
1/2 teaspoon salt
2 cups milk
1/2 cup bread crumbs
1 tablespoon butter
Cheddar or Parmesan cheese, grated


Recipe

Prepare scallops, cutting large ones in half. Poach scallops in boiling, salted water for 1 minute. Drain and set aside.

Meanwhile, saute onions, mushrooms, green pepper and celery in 2 tablespoons of the butter until onion is softened.

In a saucepan, melt 4 tablespoons butter and whisk in flour and salt. Add milk, whisking constantly and cook until sauce is thickened and bubbly.

Fold scallops and vegetables into the sauce and pour into a buttered 8-cup casserole.

Top with bread crumbs, dot with butter and a sprinkling of grated cheese.

Bake in preheated 350-degree oven for 25 to 30 minutes, until it is browned and bubbly.

Serves 4.