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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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I'm not sure where this came from, but probably a seafood web site. It is similar to another recipe here, but I think the seasoning makes this dish different enough to be worthy of posting. If you don't like hard cheese, add it at the end of the cooking time. Also, make sure your scallops are fully thawed (if previously frozen) as they will make the dish runny if not completely thawed. Ingredients:
2 lbs scallops |
14 ounces fresh large mushrooms, sliced |
2 tablespoons butter or 2 tablespoons margarine |
1 (10 3/4 ounce) can cream of mushroom soup (undiluted) |
1/4 cup sherry wine |
1/2 teaspoon dried tarragon |
1/2-3/4 cup breadcrumbs |
1/2 cup grated cheddar cheese |
Directions:
1. If using previously frozen scallops, defrost them thoroughly and drain well. Pat them dry with paper towels. If scallops are very large, cut them in half. Brown the mushrooms in the butter. (You can use two 4 ounce cans drained mushrooms instead of the fresh mushrooms.) Combine all ingredients except the bread crumbs and cheese. Put in a shallow casserole dish. Sprinkle with bread crumbs and grated cheese. The cheese will get crispy. If you want it soft, wait to add it until the last 5 minutes of baking. Bake 1 hour at 350 degrees.
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