Mini Scallop Casserole
3 celery ribs; chopped
1 cup fresh mushrooms; sliced
1 medium green pepper; chopped
1 small onion; chopped
2 tablespoon butter
1/3 cup all-purpose flour
1/4 tsp. salt
1/4 tsp. pepper
2 cups skim milk
1 lb. bay scallops
TOPPING:
1 cup soft bread crumbs
1 Tbsp. butter; melted
1/4 cup cheddar cheese; shredded
-
In a large skillet, saute the celery, mushrooms, green pepper and onion
in butter until tender. Stir in the flour, salt and pepper until blended;
gradually add milk. Bring to a boil; cook and stir for 2 minutes or until
thickened. -
Reduce heat; add scallops. Cook, stirring occasionally, for 3-4 minutes
or until scallops are firm and opaque. -
Divide mixture among four 10 oz. ramekins or custard cups. In a small
bowl, combine crumbs and butter; sprinkle over scallop mixture. Bake,
uncovered, at 350 F. for 15-20 minutes or until bubbly. Sprinkle with
cheese; bake 5 minutes longer or until cheese is melted.
Number of Servings: 4