Vegetable Scallop Casserole
|Scallops||1 Pound (Use Fresh Or Frozen)|
|Butter||1⁄2 Cup (8 tbs)|
|Sliced fresh mushrooms||1 Pound (500 Gram Or 2 Cups)|
|Chopped celery||1 Cup (16 tbs)|
|Chopped onions||3⁄4 Cup (12 tbs)|
|Chopped green pepper||3⁄4 Cup (12 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Grated swiss cheese||4 Ounce (1 Cup Or 125 Gram)|
|Soft bread crumbs||1 Cup (16 tbs)|
|Chopped cashews/Chopped almonds||1 1⁄2 Cup (24 tbs)|
|Butter||2 Tablespoon, melted|
|Freshly ground pepper||To Taste|
Cut large scallops in half.
Sprinkle sparingly with salt and set aside.
In large skillet over medium-high heat, melt half the butter; cook mushrooms, celery, onions and green pepper until tender, about 5 minutes.
In large saucepan, melt remaining butter and blend in flour; cook for 1 minute.
Gradually whisk in milk, stirring constantly, and cook until smooth; remove from heat.
Stir in cheese, and salt and pepper to taste.
Gently fold in vegetables and scallops.
Pour into greased 9-inch (2.5 L) square baking dish.
Topping: Mix together bread crumbs, chopped nuts and melted butter.
Sprinkle over casserole.
Bake, uncovered, in 350°F (180°C) oven for 25 to 30 minutes or until hot and bubbly.