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Scallop Casserole

by in May 2000
Scallop Casserole
0 votes, 0.00 avg. rating (0% score)
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Yield: Makes 4 servings.

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  • 1 pint fresh scallops, rinsed and trimmed
  • 1 bay leaf
  • 1 teaspoon salt
  • 1 teaspoon thyme
  • 1/4 teaspoon pepper
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 tablespoons grated Parmesan
  • 1/2 cup heavy cream
  • 1/2 cup bread crumbs
  • 1/4 cup grated Parmesan


In a shallow saucepan, cover scallops with water, add seasonings, and boil gently until scallops begin to shrivel, 3 to 5 minutes. Drain, saving the water, and set scallops aside. In the same pan, melt butter and blend in flour to make a roux. Stir in 1 cup scallop liquid, then the 2 tablespoons of cheese and the cream. Add scallops and pour into a buttered dish. Top with bread crumbs and the 1/4 cup cheese, and bake at 350 degrees F for 15 minutes.
Updated Wednesday, February 9th, 2005

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