Prep 10 mins
Cook 25 mins
A local casserole dish.I found the recipe in "A Taste of Nova Scotia" cookbook. Serve hot from the oven with rice and steamed asparagus.
- 1 lb scallops
- 1⁄4 cup butter or 1⁄4 cup margarine
- 2 tablespoons finely chopped green onions
- 1⁄2 cup sliced mushrooms
- 2 tablespoons all-purpose flour
- 1⁄3 cup 18% table cream
- 1⁄3 cup white wine
- 1 teaspoon salt
- fresh ground pepper
- 1⁄2 cup breadcrumbs
- Rinse scallops and set aside.
- Melt butter and sauté green onion and mushroom until onion becomes transparent.
- Add flour and cook slightly but do not allow flour to brown.
- Add cream and stir until sauce has slightly thickened.
- Add wine, salt and pepper, stirring until blended.
- Add scallops and pour into 1 1/2-quart casserole dish.
- Top with bread crumbs.( I like to drizzle a little melted butter over the bread crumbs).
- Bake in a preheated 350°F oven for 25 minutes.
Great recipe! I'm not crazy about scallops, but my fiance is from Nova Scotia and I wanted to impress him. This was such an easy recipe! I used sea scallops, and as per Bippie's suggestion I added about a 1/4 teaspoon salt instead of the full teaspoon. It looked great. I served it with white rice - next time I'd probably do pasta instead. Thanks for posting!!
Wow! This was easy and very pleasing to eat. DH thought there was just a little too much salt and I thought it could use some garlic and parsley. I used small bay scallops, but I think next time I will use the large sea scallops. Thanks! Made for PAC Fall 2008.
Great mix of flavors, simple to make. I served it over angel hair pasta with broccoli and my wife and I ate the whole thing.