Scallop Casserole
2 oz uncooked spaghetti cooked
8 oz of fresh small scallops or large scallops cut in half
3 TBLS margarine or butter (I use butter)
2 TBLS of flour
1/4 tsp of salt (I don't use)
Dash pepper (I use more)
1 cup half and half
2 TBLS of white wine (if desired - I don't use)
2.5 oz jar of mushrooms, drained
1/2 cup frozen peas
2 TBLS grated parmesan cheese (I do not use out of the can - use shredded from cheese isle.)
Cook spaghetti to desired doneness as directed on package. Drain, rinse with hot water.
Heat oven to 375 degrees F. Lightly grease 2 individual casseroles (about 2 cups each) (I use a 2 quart of larger casserole, depending on how much I am making) Thoroughly rinse scallops in cold water; drain. In 8" skillet melt 1 TBLS margarine or butter. Add scallops; saute scallops over medium high heat 6 to 8 minutes or until opaque. Remove scallops; set aside. In same pan melt remaining 2 TBLS margarine or butter. Add flour salt and pepper, blend well. Add half n half all at once. Cook until mixture thickens, about 5 minutes, stirring constantly (a must). Add scallops, wine, mushrooms and peas; heat, stirring constantly until thoroughly heated. Spoon hot spaghetti evenly into prepared dishes. Spoon scallop mixture on top of spaghetti; sprinkle with Parmesan cheese. Bake at 375 degrees F for 20 to 25 minutes until light brown and bubbly around the edges. 2 servings.