Return to Content

Sherried Scallops

Sherried Scallops
1 vote, 4.00 avg. rating (79% score)
by
Submit a Recipe Image

Yield: 4 servings

Another variation on the popular baked scallop dish. This one is flavored with sherry and uses cream of mushroom soup as a base. Very easy and very tasty -- everyone who tried it loved it!

Ingredients:

  • 1-1/2 pounds scallops
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup
  • 1/4 cup dry sherry
  • 1 can (8 ounces) sliced mushrooms, drained
  • 1/2 cup cornflake crumbs or dry bread crumbs
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons butter

Instructions:

Preheat the oven to 350 degrees F. Butter a 2-quart baking dish and arrange the scallops in it. Combine the soup, sherry, and mushrooms and pour over the scallops. Combine the crumbs and cheese and sprinkle over the casserole. Dot with the butter. Bake, uncovered, for 1 hour. Serve hot.
Updated Thursday, May 23rd, 2002

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

One Response to Sherried Scallops

  1. Anonymous January 24, 2007 at 6:43 am #

    Very good recipe. I altered the recipe because I only had 12 ounces of bay scallops. I substituted Ritz cracker crumbs for bread crumbs and added 1 tablespoon of chopped scallions to crumbs. Very tasty dish, the casserole was completely gone! I will use the original 1-1/2 pound of scallops next time!

Leave a Reply

Comments maybe edited for length and clarity.

yankee-giftsub-apr2014-v2