Ingredients:
1 lb scallops, cut large scallops in half
1 tablespoon butter
1 medium onions, chopped finely
1/2 cup celery, chopped
1 cup fresh mushrooms, chopped
1 (10 ounce) cans cream of mushroom soup
2/3 cup milk
3/4 cup soft fresh breadcrumbs
1/2 cup grated cheddar cheese
fresh ground pepper
Directions:
Bring medium-size saucepan of water to a boil, add scallops.
Reduce heat to low and simmer gently for no more than 3 to 5 minutes, depends on the size of the scallops.
Drain immediately and place scallops into a medium-size buttered casserole; set aside.
In the saucepan, melt butter.
Add onion, celery and mushrooms; saute until onions are translucent and most of moisture has evaporated.
Combine soup and milk and add to the vegetables.
Pour soup mixture over scallops in the casserole; season with pepper, stir gently.
Spread fresh breadcrumbs over top and sprinkle with cheese.
Bake uncovered at 350 degrees for 20-25 minutes, until bubbly and lightly browned.
Servings: 3-4
Time preparation: 15 min.
Time total: 40 min.