Your personal cooking assistant

Hello! I'm your AI Chef

Ask me about recipes, cooking techniques, ingredient substitutions, meal planning, or anything food-related!

Chat History

🔍

Find Your Next Dish

Search for recipes, reels, and cooking inspiration

This recipe has no image. Recipes without a cover image will not appear in the feed.
Scallops in Casserole

Scallops in Casserole

Recipe Book: Yves' Recipe Book

Main Course

Ingredients

Tick what you need, then build your shopping list.

Cooking for
4 people

Scaled to 4. The saved recipe makes 4 people — nothing here is saved.

0 of 0 selected

Preparation


1

Step 1

Thaw the scallops. Separate them and sprinkle with salt.

2

Step 2

Heat the 2 tablespoons (30g) of butter.

3

Step 3

Add the onion, celery, and mushrooms; melt these vegetables over low heat for about ten minutes or until partially cooked but not soft; set them aside.

4

Step 4

Mix the melted butter, flour, and salt. Gradually add the milk.

5

Step 5

Cook over low heat, stirring until thickened.

6

Step 6

Add the vegetables and scallops to this sauce; gently mix.

7

Step 7

Pour into a greased 1½-pint casserole dish.

8

Step 8

Cover with buttered bread crumbs (made by mixing 1 tablespoon of melted butter for each cup of bread crumbs). Sprinkle with grated cheese.

9

Step 9

Bake in a preheated oven at 375°F (190°C) for about 29 minutes or until the sauce starts to bubble and the bread crumbs are golden brown.

Recipe By

Recipe By

Yves Asselin

Comments

Have you tried it? Rate the recipe.

  • FairFair
  • GoodGood
  • ExcellentExcellent

No comments yet — be the first to leave one.

📹 Video

Video Title

Saved
Saved