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From, "To Market, To Market...A Collection of Kentucky Recipes," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

  • 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
TO PREPARE:

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
TO PREPARE 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

 
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