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Scallops Tetrazzini

Ingredients
  Frozen scallops 12 Ounce
  Instant minced onion 1⁄2 Teaspoon
  Water 1 Cup (16 tbs)
  Butter/Margarine 2 Tablespoon
  All purpose flour 2 Tablespoon
  Paprika 1⁄4 Teaspoon
  Dried oregano 1 Dash
  Hot pepper sauce 1 Drop
  Milk 1⁄2 Cup (8 tbs)
  Egg 1 , slightly beaten
  Canned sliced mushrooms 3 Ounce
  Spaghetti 4 Ounce, cooked and drained
  Grated parmesan cheese 2 Tablespoon
Directions

Thaw frozen scallops.
Cut large scallops in half.
In saucepan combine scallops, onion, 1/4 tea spoon salt, and dash pepper.
Add water.
Cover; simmer 10 minutes.
Drain, reserving 1/2 cup cooking liquid.
Melt butter in saucepan.
Blend in flour, paprika, oregano, dash salt, and hot pepper sauce.
Add the reserved liquid and milk.
Cook and stir till thickened and bubbly.
Stir a small amount of hot mixture into the egg.
Return to hot mixture; mix well.
Add mushrooms with liquid and scallops to sauce.
Mix well.
Spoon hot, cooked spaghetti into a 10x6x1 3/4-inch baking dish.
Top with scallop mixture; sprinkle with grated Parmesan cheese.
Broil about 5 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Seafood
Interest: 
Party

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