Scallop Casserole

READY IN: 45mins
Recipe by CulinaryQueen

Found this clipping tucked inside one of my cookbooks. This casserole can be made ahead, covered and kept at room temperature. Reheat at 350F/180C for 15-20 minutes.

Top Review by bmcnichol

This was good and easy to make. I too thought the sauce was a bit thin but we liked it. I'm not crazy about the sherry in this either- seemed a bit strong for me.

Ingredients Nutrition

Directions

  1. Preheat oven to 350F/180°C.
  2. Cook pasta al dente. Drain and place in shallow casserole dish.
  3. In a large heavy skillet, heat butter and oil and add asparagus and scallions. Saute about four minutes.
  4. Add stock and sherry and simmer for five minutes. Add mushrooms and scallops and simmer another five minutes.
  5. Add cream and parmesan and stir. Add to pasta in casserole dish and mix well.
  6. Bake for 15-20 minutes.

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