SCALLOPS AU GRATIN

SCALLOPS AU GRATIN image

Number Of Ingredients 17

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2 cups broccoli florets
1 cup baby/fingerling carrots
1 medium onion, sliced into
narrow wedges
3 TBLS butter or margarine
1 10-oz.can cream of shrimp soup or shrimp/seafood bisque
(Campbell's cream of shrimp or Bookbinder's bisques are good)
1/8 cup flour
1 cup half and half
1/2 cup shredded x-sharp cheddar cheese
3/4 lb bay or quartered sea scallops, rinsed and drained
1/2 tsp seasoned salt
1/4 tsp pepper
1/2 tsp dry mustard
1 tsp dried parsley flakes
2 TBLS dry white wine or sherry
2 TBLS seasoned bread crumbs

Steps:

On top of stove, steam carrots in basket in medium saucepan for five minutes. Add broccoli florets and steam another five minutes. Vegetables should still be crisp. Remove and set aside in 2-quart casserole. In same saucepan, melt butter or margarine. Saute onion on medium low for one minute or so until translucent. Return vegetables to saucepan with onion and sprinkle with flour. Stir to coat. Gently stirfry one minute. Add the half and half and soup or bisque and shredded cheese. Heat two or three minutes until cheese melts and liquid begins to thicken. Add scallops, seasoned salt, pepper, dry mustard and parsley flakes. Continue to cook another minute or two on medium low until scallops turn white. Remove from heat, stir in wine or sherry. Butter the 2-quart casserole, and spoon hot mixture into it. Sprinkle bread crumbs over all. Bake at 375 for 25-30 minutes until casserole is bubbly and top is slightly brown. Let stand five minutes before serving.