Bubbly Bake

Submitted by Becca- B

"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."

 

• Ready In: 35mins
• Ingredients: 10
• Serves: 4

ingredients

• 453.59 g scallops
• 59.14 ml butter or 59.14 ml margarine
• 29.58 ml finely chopped green onions
• 118.29 ml sliced mushrooms
• 29.58 ml all-purpose flour
• 78.78 ml 18% table cream
• 78.78 ml white wine
• 4.92 ml salt
• fresh ground pepper
• 118.29 ml breadcrumbs

directions

1. Rinse scallops and set aside.
2. Melt butter and sauté green onion and mushroom until onion becomes transparent.
3. Add flour and cook slightly but do not allow flour to brown.
4. Add cream and stir until sauce has slightly thickened.
5. Add wine, salt and pepper, stirring until blended.
6. Add scallops and pour into 1 1/2-quart casserole dish.
7. Top with bread crumbs.( I like to drizzle a little melted butter over the bread crumbs).
8. Bake in a preheated 350°F oven for 25 minutes.

Reviews

[afredorap]

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!!

 

[Bippie]

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.

 

[Mark P 68]

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.