Casseroles, Seafood

Jiffy Scallop Casserole

  • 2 pounds Bay scallops
  • 1 quart Water
  • 2 tablespoons Salt
  • 16 ounce can Green beans, cut
  • 3 tablespoons Oil
  • 1 can Cream of shrimp soup, undiluted
  • 1/2 cup Milk
  • 1 teaspoon Curry powder or Essence
  • 1/8 teaspoon Pepper
  • 1/2 cup Cracker crumbs
  • 1/4 cup Cheese, Cheddar

    • Thaw scallops if frozen. Rinse with cold water to remove any shell particles. Bring to a boil water and salt. Add scallops; reduce heat and cover. Simmer for 2to 3 minutes, depending on the size of the scallops. Drain.

    In a well-greased 8x8x2 baking dish, combine cooked scallops and green beans; set aside.

    In a medium saucepan, satue onion in oil until tender. Add soup, milk and pepper. Add either curry powder or Essence. Heat, stirring, until well blended. Pour soup mixture over scalop mixture.

    Combine crumbs and cheese. You can add a little oil if you want. Sprinkle over top of casserole. Bake in 425º preheated oven for 10 to 15minutes.

    I sometimes use fresh asparagus instead of the green beans. If I do, then I cut up and throw in boiling waterwith scallops .

    Serve over rice. serves6.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Maureen Randall of Plymouth, MA. 

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