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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Found this clipping tucked inside one of my cookbooks. This casserole can be made ahead, covered and kept at room temperature. Reheat at 350F/180C for 15-20 minutes. Ingredients:
1 lb shell pasta |
2 cups asparagus tips, diced |
1 cup scallion, chopped (spring onions in uk) |
4 tablespoons butter |
2 tablespoons olive oil |
1 cup fish stock or 1 cup chicken stock |
1/2 cup sherry wine |
8 ounces mushrooms, sliced thick |
2 lbs sea scallops, sliced in 2-3 pieces each |
1 cup light cream (single cream in uk) |
3/4 cup parmesan cheese, grated |
Directions:
1. Preheat oven to 350F/180°C.
2. Cook pasta al dente. Drain and place in shallow casserole dish.
3. In a large heavy skillet, heat butter and oil and add asparagus and scallions. Saute about four minutes.
4. Add stock and sherry and simmer for five minutes. Add mushrooms and scallops and simmer another five minutes.
5. Add cream and parmesan and stir. Add to pasta in casserole dish and mix well.
6. Bake for 15-20 minutes.
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