Recipe by Elly in Canada
A simple recipe, yet good enough for company! An adaptation of a prize winning recipe submitted by Joan Ivey from Nova Scotia, Saltscapes magazine.
Top Review by Inspiritual
i was so excited about this recipe based on the reviews, but was disappointed in the results. while the sauce had good flavor and the scallops were so tender, it was so soupy. i wound up having to make some pasta and mixing it into it -- didn't put the cheese on the top because i do not think fish and cheese go well together, glad i didn't as it would have made stirring the pasta in difficult.
- 1 lb scallops, cut large scallops in half
- 1 tablespoon butter
- 1 medium onion, chopped finely
- 1⁄2 cup celery, chopped
- 1 cup fresh mushrooms, chopped
- 1 (10 ounce) can cream of mushroom soup
- 2⁄3 cup milk
- 3⁄4 cup soft fresh breadcrumb
- 1⁄2 cup grated cheddar cheese
- fresh ground pepper
Directions See How It's Made
- Bring medium-size saucepan of water to a boil, add scallops.
- Reduce heat to low and simmer gently for no more than 3 to 5 minutes, depends on the size of the scallops.
- Drain immediately and place scallops into a medium-size buttered casserole; set aside.
- In the saucepan, melt butter.
- Add onion, celery and mushrooms; saute until onions are translucent and most of moisture has evaporated.
- Combine soup and milk and add to the vegetables.
- Pour soup mixture over scallops in the casserole; season with pepper, stir gently.
- Spread fresh breadcrumbs over top and sprinkle with cheese.
- Bake uncovered at 350 degrees for 20-25 minutes, until bubbly and lightly browned.