Difference between revisions of "Scallop Casserole"
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* [[paprika]] (to garnish) | * [[paprika]] (to garnish) | ||
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# [[butter]] a large baking dish with 2 tbsp. [[butter]]. | # [[butter]] a large baking dish with 2 tbsp. [[butter]]. | ||
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# Sprinkle with [[paprika]]. | # Sprinkle with [[paprika]]. | ||
# Cover and bake at 350 °F for 30 to 40 minutes. | # Cover and bake at 350 °F for 30 to 40 minutes. | ||
| − | [[Category:New England | + | [[Category:Cuisine of New England]] |
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[[Category:Casserole Recipes]] | [[Category:Casserole Recipes]] | ||
[[Category:White wine Recipes]] | [[Category:White wine Recipes]] | ||
[[Category:Scallops Recipes]] | [[Category:Scallops Recipes]] | ||
[[Category:Mushroom Recipes]] | [[Category:Mushroom Recipes]] | ||
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Latest revision as of 10:20, 15 July 2012
Ingredients
- 2 tablespoons butter
- 2 lbs scallops
- 1 lb small mushrooms
- ¼ cup butter
- 1 tablespoon minced garlic (I use the pre-minced in a jar)
- 4 tablespoons flour
- 1 cup Chablis or Chardonnay wine
- 1½ cups light cream or half-and-half
- salt
- pepper
- paprika (to garnish)
Procedures
- butter a large baking dish with 2 tbsp. butter.
- Layer Mushrooms on bottom and top with scallops.
- Sprinkle with salt and pepper.
- Melt ¼ cup butter and stir in flour.
- Gradually stir in wine and cook until sauce is thick.
- Gradually stir in cream and season with salt and pepper.
- pour sauce over casserole.
- Sprinkle with paprika.
- Cover and bake at 350 °F for 30 to 40 minutes.
