Casseroles, Seafood

Scallops & Macaroni Casserole

  • 1/2 pound Macaroni elbows
  • 1 pound quarte Red sea scallops
  • 6 tablespoons Margarine
  • 8 tablespoons Flour
  • 2 1/2 cups Milk
  • 1 Egg yolk, slightly beaten
  • 2 tablespoons Dry sherry
  • 1 tablespoon Salt
  • 1 dash Pepper
  • 6 ounces Cheddar cheese, grated
  • 1 small Onion diced
  • 1/2 Green pepper diced
  • 1/2 Red pepper diced
  • 1/4 pound Mushrooms sliced

    • Cook macaroni and drain. Set aside. Melt 4 tablespoons margarine in sauce pot. Gradually add flour. Slowly add milk, stirring constantly. Heat until thickened, stirring continuously (as with chocolate pudding). Mix egg yolk with a little bit of sauce, then add to the rest of sauce in the pot. Remove pot from heat. In skillet, sauté onions, peppers, and scallops in 2 tablespoons butter for5 to 6 minutes. Add 1 Tbsp. salt, dashof pepper. Add sliced mushrooms and cook 2 minutes more. Now combine scallop and mushroom mixture with sauce, which should still be warm. Add 1/2 the gratedcheddar cheese and 2 tablespoons dry sherry. Grease 3-quart casserole. Add layer of macaroni, then scallops and cheese sauce, a sprinkle of parsley, then balance of macaroni and remaining sauce. Top with the rest of grated cheddar cheese. Bake in 325°F oven for 30 minutes.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by A Gordon of Dawson, NE. 

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