"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Mary's Scallop Casserole Recipe

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This recipe for Mary's Scallop Casserole, by , is from The Not So Secret Family CookBook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Mary Jasper


1 lb sea scallops
1/2 cup white wine
Parsley and dash of salt
Soft bread crumbs
3 Tbspns. Flour
3/4 cup shredded Swiss Cheese
2 tspns. lemon juice
1 TBspn butter
1 medium onion thinly sliced
Dash ground black pepper
3 TBspns margarine
1 cup light cream
1 can sliced mushrooms (4 oz)

Place scallops cut up in pan with 1 Tbspn butter, 1/2 cup white wine, onion, parsley and dash of salt.
Bring to boil and then simmer for 5 minutes only.

Make white sauce: Melt 3 Tbspn margarine.
Slowly stir in 3 Tbspns flour until smooth and bubbly.
Gradually add 1 cup light cream, stirring until smooth.
Add 2/4 cup shredded Swiss cheese, stir until melted, then remove from heat.
Add scallops and a little of wine liquid, 1 can mushrooms, sliced 4 oz. and two tspns of lemon juice, dash of ground black pepper.

You can grate in some cheddar cheese also, optional. mix well.
Turn into shallow 2 quart casserole.
Bake at 350 for 30 Minutes

Sprinkle with soft bread crumbs mixed with Parmesan and melted margarine after casserole is cooked. Then place under broiler to brown.




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