Savory Scallop Casserole Recipe

  • 6 tablespoons flour
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon chopped parsley
  • 2 1/2 cups milk
  • 12 round cheese crackers, crushed
  • 1 pound fresh bay or sea scallops
  • 1 1/2 cups quick-cooking rice
  • 1/2 stick (1/4 cup) butter or margarine
  • 1 can (4 ozs) mushroom pieces, drained
  • 1/2 cup sliced green onions
  • 1 cup chopped celery (stalks and tops)

Wash scallops, cover with cold water, heat slowly to boiling; drain. Cook rice according to directions on package.

Melt butter in a large skillet; add mushrooms, onions, and celery and pan-fry 1 or 2 minutes. Sprinkle flour, salt, paprika, and parsley over mixture; stir to blend; add milk gradually; stir and cook until thickened. Add cooked scallops and stir to blend.

Place rice in a 2-quart casserole. Add creamed mixture and top with crushed crackers. Bake in a moderate oven (350F) 30 minutes, or until bubbly. Serve hot.

Yield: 8 servings.