Scallops(Good) Recipe

Name: Scallops(Good)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 c. bread crumbs; 1/4 c. Parmesan cheese; 4 Tbsp. butter; 2 Tbsp. margarine; 2 stalks celery, sliced, no leaves; 1 1/2 medium onions, chopped; 6 Tbsp. flour; 1 c. milk; 1/2 c. white wine; 4 oz. Cheddar cheese, sliced; 1 lb. bay scallops

Servings: persons

3/4 c. bread crumbs
1/4 c. Parmesan cheese
4 Tbsp. butter
2 Tbsp. margarine
2 stalks celery, sliced, no leaves
1 1/2 medium onions, chopped
6 Tbsp. flour
1 c. milk
1/2 c. white wine
4 oz. Cheddar cheese, sliced
1 lb. bay scallops

1
Preheat oven to 350u00b0.
2
Make topping by combining bread crumbs and Parmesan cheese in a bowl.
3
Melt butter and margarine in a medium saucepan.
4
Saute celery and onions in melted butter and margarine.
5
Blend in flour to make a paste; cook 1 minute over medium heat.
6
Gradually add milk, stirring after each addition. Stir wine in sauce.
7
Add cheese and let it melt, stirring.
8
Fold in scallops.
9
Pour into a greased 2-quart casserole.
10
Sprinkle with topping.
11
Bake for 25 minutes or until bubbly.
12
Serve over rice.

417

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 c. bread crumbs, 1/4 c. Parmesan cheese, 4 Tbsp. butter, 2 Tbsp. margarine, and more.

Yes, Scallops(Good) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scallops(Good)

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