Scallop and Cheese Bake
Another Lenten Friday special meal here. This creamy dish, served with a salad and fresh french bread is a winner. The Gruyere cheese is nutty and adds a new flavor. If you don’t have Gruyere, Swiss cheese is a good substitute.
1 lb scallops
1 T chopped onion
4 mushrooms, slicked thin
3 T butter
3 T. flour
1/8 t cayenne pepper
1/2 c milk
2 T grated Parmesan cheese
1 T snipped parsley
1/2 c shredded Gruyere cheese
1/2 c finely crushed round crackers
1 T butter, melted
Thaw scallops if frozen. Cut any large scallops in half. In saucepan boil scallops with just enough water to cover them. Start with cold water. Reduce heat and simmer 1 minute. Drain, reserving 3/4 c of cooking liquid.
Cook onions and sliced mushrooms in 3 T butter until tender. Stir in flour and 1/8 t cayenne pepper. Add reserved 3/4 cooking liquid and milk. Cook and stir until thickened and bubbly. Remove from heat. Stir in Parmesan cheese, parsley, and scallops. Turn scallop mixture into a 1 1/2 qt casserole; sprinkle with Gruyere cheese. Combine crumb s and 1 T melted butter; sprinkle on top of casserole. Bake in 350 degree oven for 20 to 25 minutes. Makes 5 servings.byDeborahonWednesday, April 01, 2009
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