"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sole and Scallops Au Gratin Recipe

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This recipe for Sole and Scallops Au Gratin, by , is from The Shartle Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cindy Shartle Brown
Added: Wednesday, October 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb white fish
12 oz scallops
1/4 c butter
1/4 c flour
2 c milk
1 tsp Worchestershire Sauce
2 c shredded sharp American Cheese
1/2 c buttered bread crumbs

Directions:
Directions:
Preheat oven to 350 Spray a casserole dish with Pam. Lay the fish on the bottom. Cover with the scallops. Melt butter, add flour and milk to make a sauce. Stir in cheese and Worchestershire sauce. Pour over fish. Top with bread crumbs. Bake for about 30 minutes.

 

 

 

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