#1376 - Scallop Casserole

(by Shirley McNevich)

1lb. fresh or frozen scallops (thawed and rinsed)
1 TBSP chopped onion
3 TBSP butter
3 TBSP flour
1/2 tsp. pepper
1/2 cup milk
1 - 3oz. can chopped mushrooms (drained)
2 TBSP grated Parmesan cheese
2 TBSP chopped pimentos
1 TBSP chopped parsley
2oz. (or more) shredded sharp cheddar cheese
1 1/2 cups crushed potato chips (regular, NOT salt free)

Placed thawed scallops in a single layer in a saucepan--add just enough water to cover them, then turn heat to medium and bring to a boil. Once boiling, turn heat to simmer and simmer for 2 minutes. Drain the scallops but save 1 cup of the scallop liquid. Slice the scallops into 1/4" thick pieces--set aside. In a skillet over medium heat add butter and chopped onions--cook and stir until onions are tender. Add the flour and pepper to the onions--stir. Add the 1 cup reserved scallop water and the milk--cook and stir until it thickens. Remove skillet from heat--add mushrooms, Parmesan cheese, chopped pimentos, chopped parsley, and the scallop pieces--stir carefully. Pour the scallop mixture into a greased casserole dish. Sprinkle the shredded cheese on top of the scallop mixture. Sprinkle the crushed potato chips on top of the cheese. Bake at 350 degrees for 20-25 minutes.