From, "To Market, To Market...A Collection of Kentucky Recipes," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
1. Wipe scallops with a damp cloth and set aside.
2. Melt 2 ounces butter in a heavy saucepan. Add next five ingredients. Simmer gently 10 minutes until celery and mushrooms are tender, but not soft.
3. Prepare white sauce.
4. Add scallops to mushroom mixture; mix well. Heat 5 minutes and then add the white sauce.
5. Pour mixture into 1-1/2-quart buttered casserole. Cover with cracker crumbs, then grated cheese; dot with remaining 1 ounce of butter.
6. Bake at 350 degrees for 25 minutes or until golden. Garnish with parsley.
INGREDIENTS for White Sauce:
1. Melt butter; gradually add flour, stirring constantly.
2. Add salt and pepper and slowly pour in milk.
3. Stir sauce continually until it is very smooth and thick.
SERVINGS: 4
- 1 pound scallops
- 3 ounces butter
- 1/2 pound fresh mushrooms, sliced
- 3 stalks celery, diced
- 1/2 small onion, finely chopped
- 1/2 green pepper, minced
- 1/8 teaspoon basil
- 2 cups white sauce
- 1/2 cup cracker crumbs
- 4 Tablespoons grated Cheddar cheese
- Parsley sprigs
1. Wipe scallops with a damp cloth and set aside.
2. Melt 2 ounces butter in a heavy saucepan. Add next five ingredients. Simmer gently 10 minutes until celery and mushrooms are tender, but not soft.
3. Prepare white sauce.
4. Add scallops to mushroom mixture; mix well. Heat 5 minutes and then add the white sauce.
5. Pour mixture into 1-1/2-quart buttered casserole. Cover with cracker crumbs, then grated cheese; dot with remaining 1 ounce of butter.
6. Bake at 350 degrees for 25 minutes or until golden. Garnish with parsley.
INGREDIENTS for White Sauce:
- 2 ounces butter
- 2 Tablespoons flour
- 1/4 teaspoon salt
- 1 cup milk
- 1/8 teaspoon pepper
1. Melt butter; gradually add flour, stirring constantly.
2. Add salt and pepper and slowly pour in milk.
3. Stir sauce continually until it is very smooth and thick.
SERVINGS: 4
