Scallop Casserole

A simple recipe, yet good enough for company! An adaptation of a prize winning recipe submitted by Joan Ivey from Nova Scotia, Saltscapes magazine.

• Ready In: 40 mins
• Serves: 3-4

Ingredients

• 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

1. Bring medium-size saucepan of water to a boil, add scallops.
2. Reduce heat to low and simmer gently for no more than 3 to 5 minutes, depends on the size of the scallops.
3. Drain immediately and place scallops into a medium-size buttered casserole; set aside.
4. In the saucepan, melt butter.
5. Add onion, celery and mushrooms; saute until onions are translucent and most of moisture has evaporated.
6. Combine soup and milk and add to the vegetables.
7. Pour soup mixture over scallops in the casserole; season with pepper, stir gently.
8. Spread fresh breadcrumbs over top and sprinkle with cheese.
9. Bake uncovered at 350 degrees for 20-25 minutes, until bubbly and lightly browned.