Scallop Casserole

Ingredients

• 1 lb scallops, cut large scallops in half
• 1 tablespoon butter
• 1 medium onion, chopped finely
• 1/2 cup celery, chopped
• 1 cup fresh mushroom, chopped
• 1 (10 ounce) can cream of mushroom soup
• 2/3 cup milk
• 3/4 cup soft fresh breadcrumb
• 1/2 cup grated cheddar cheese
• fresh ground pepper

Directions

1. 1

   Bring medium-size saucepan of water to a boil, add scallops.

2. 2

   Reduce heat to low and simmer gently for no more than 3 to 5 minutes, depends on the size of the scallops.

3. 3

   Drain immediately and place scallops into a medium-size buttered casserole; set aside.

4. 4

   In the saucepan, melt butter.

5. 5

   Add onion, celery and mushrooms; saute until onions are translucent and most of moisture has evaporated.

6. 6

   Combine soup and milk and add to the vegetables.

7. 7

   Pour soup mixture over scallops in the casserole; season with pepper, stir gently.

8. 8

   Spread fresh breadcrumbs over top and sprinkle with cheese.

9. 9

   Bake uncovered at 350 degrees for 20-25 minutes, until bubbly and lightly browned.