Ingredients
3 celery ribs, chopped
1 cup sliced fresh mushrooms
1 medium green pepper, chopped
1 small onion, chopped
2 tablespoons butter
1/3 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups fat-free milk
1 pound bay scallops
topping:
1 cup soft bread crumbs
1 tablespoon butter, melted
1/4 cup shredded cheddar cheese
Directions
In a large skillet, saute celery, mushrooms, green pepper and onion in butter until tender. Stir in flour, salt and pepper until blended; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened.
Reduce heat; add scallops. Cook, stirring occasionally, 3-4 minutes or until scallops are firm and opaque.
Preheat oven to 350°. Divide mixture among four 10-oz. ramekins or custard cups. In a small bowl, combine crumbs and butter; sprinkle over scallop mixture.
Bake, uncovered, 15-20 minutes or until bubbly. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.
Description
This dish is truly spectacular and can be ready and served within an hour. It is a company worthy recipe.
Servings
4
Notes
I grabbed whole milk instead of the fat free, but I think that it made it even better. I don't have individual dishes so made it in one baking dish, and it was fine. One roll gave me more than enough of the bread crumbs. We thoroughly enjoyed this. A glass of wine and a green veggie and we were set.
Source
Taste of Home
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