New England Scallop Casserole

Submitted by Denise in NH

"A very easy casserole and so good!! Enjoy"

 

• Ready In: 45mins
• Ingredients: 11
• Serves: 6-8

ingredients

• 2 tablespoons butter
• 2 lbs scallops
• 1 lb small mushroom
• 1⁄4 cup butter
• 1 tablespoon minced garlic (I use the pre-minced in a jar)
• 4 tablespoons flour
• 1 cup chablis or 1 cup Chardonnay wine
• 1 1⁄2 cups light cream or 1 1/2 cups half-and-half
• salt
• pepper
• paprika (to garnish)

directions

1. Butter a large baking dish with 2 tbsp.
2. butter.
3. Layer mushrooms on bottom and top with scallops.
4. Sprinkle with salt and pepper.
5. Melt 1/4 cup butter and stir in flour.
6. Gradually stir in wine and cook until sauce is thick.
7. Gradually stir in cream and season with salt and pepper.
8. pour sauce over casserole.
9. Sprinkle with paprika.
10. Cover and bake at 350 for 30 to 40 minutes.

Reviews

[*Parsley*]

Very easy and has a nice flavor. It doesn't specify what type of scallops, so I used bay scallops and it worked quite well. The only issue I had is that the end result was very "soupy." You need to consider that the mushrooms will release water as they cook. I will certainly make this again, but next time I will cut the amounts of both the wine and cream in half. Thanx!

 

[LadyLaura]

This was very good. I can never follow any recipe to the letter, even the first time I make it, so here is what I did differently: I only had one pound of scallops, but the recipe still worked out well. I also did not have any white wine, so I searched for a substitution and used 1/4 cup lemon juice in the sauce for the casserole. Since there were fewer scallops, I ended up with a lot of sauce left over, so I used it to cover the angel hair spaghetti I made to go with this. I will definitely be making this again, but probably with more scallops.