1 lb scallops
1/2 c finely chopped celery
1/4 c chopped onion
1 clove garlic, minced
2 T butter
1/4 c saltine cracker crumbs
1 T chopped parsley
1 T butter
1 T flour
1/4 t paprika
pinch of salt
pinch of nutmeg
1/2 c milk
2 T dry sherry
1/4 c shredded Swiss cheese
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Cook scallops;cut larger ones in half. In saucepan cook celery, onion, and garlic in 2 T butter til tender, but not brown.
Stir in scallops, cracker crumbs and parsley.
Turn into an 8" pie plate.
Melt the 1 T butter in same saucepan.
Blend in flour, paprika, salt and nutmeg.
Add milk all at once. Cook until thick and bubbly.
Remove from heat;stir in sherry.
Pour sauce over scallop mixture;sprinkle with cheese.
Bake 425-15 minutes.
4 servings
1/2 c finely chopped celery
1/4 c chopped onion
1 clove garlic, minced
2 T butter
1/4 c saltine cracker crumbs
1 T chopped parsley
1 T butter
1 T flour
1/4 t paprika
pinch of salt
pinch of nutmeg
1/2 c milk
2 T dry sherry
1/4 c shredded Swiss cheese
-----
Cook scallops;cut larger ones in half. In saucepan cook celery, onion, and garlic in 2 T butter til tender, but not brown.
Stir in scallops, cracker crumbs and parsley.
Turn into an 8" pie plate.
Melt the 1 T butter in same saucepan.
Blend in flour, paprika, salt and nutmeg.
Add milk all at once. Cook until thick and bubbly.
Remove from heat;stir in sherry.
Pour sauce over scallop mixture;sprinkle with cheese.
Bake 425-15 minutes.
4 servings