“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:
40mins
SERVES:
3-4
UNITS:
US

Ingredients Nutrition

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.

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