Recipe
- 1 pound bay scallops (or sea scallops, quartered)
- 3 tablespoons butter
- 1 tablespoon chopped onion
- 3 tablespoons flour
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground white pepper
- ½ cup milk
- 1 4-ounce can chopped mushrooms, drained
- 2 tablespoons freshly grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- ½ cup freshly grated mild cheddar cheese
- ½ cup fresh cracker crumbs, combined with 1 tablespoon melted butter
Preheat the oven to 350° F.
In large saucepan, melt butter over medium heat. Cook onion until tender. Stir in flour, salt and pepper.
Add milk gradually, stirring constantly. Cook, continuing to stir, until thick. Remove from heat.
Stir in mushrooms, Parmesan, parsley and scallops. Turn into a greased, medium casserole dish and sprinkle with cheddar. Top with crumb mixture. Bake until scallops are done, mixture is bubbly and crumbs are brown, about 25 minutes.
Contributed by Joyce Taylor From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas
DID YOU KNOW?
Bay scallops have highly ridged shells with “ears” forming a straight line at the hinge. They live in sounds and estuaries in North Carolina.
Erika Young, Coastal and Marine Education Specialist
- Categories:
