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Print Friendly Recipe Recipe Information Serves/Makes:5 or more Ingredients 2 lbs (.9 kg). sea scallops 2 cups (475 ml) half and half or light cream 1/2 onion, diced 1/2 lb (.2 kg). mushrooms, sliced 1/2 cup (125 ml) dry sherry 1/2 tbsp (7 ml) salt 1/2 tbsp (7 ml) white pepper 1/4 cup (60 ml) parmesan cheese 1/4 cup (60 ml) bread crumbs 1-1/2 cups (350 ml) water 1/4 lb (.1 kg). butter 1/2 cup (125 ml) flour Preparation In saucepan saute mushrooms in a little butter and set aside. Combine scallops, water, sherry, salt, white pepper in saucepan and heat until scallops are just cooked. In large pot, saute diced onion in a little butter and add half and half. Bring to a near boil, then strain liquid from scallops into onion-half and half mixture. In separate pan, melt butter, add flour and heat over low heat for 5 minutes to make a roux. Thicken onion liquid with this roux, then add scallops and mushrooms. Fill casserole with this mixture and top with parmesan cheese and bread crumbs. Bake 15 minutes at 350 degrees (175 C.) until brown and bubbly. Comments Quantity Calculator Adjust the Serves/Makes quantity to: Set to 0 for the original quantity

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