Escalloped scallops or oysters
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Butter or margarine |
| 1 | cup | Coarsely crumbled saltines |
| 2 | ounces | Shredded low-fat cheese |
| 1 | can | Sliced, drained mushrooms |
| 3 | tablespoons | Minced fresh parsley |
| Grating of black pepper | ||
| 1 | pounds | Fresh scallops |
| Quartered if sea scallops or-- | ||
| 1 | pint | Fresh oysters (picked over) |
| 2 | tablespoons | Dry sherry |
| 2 | tablespoons | Freshly squeezed lemon juice |
| ½ | cup | Evaporated skim milk |
Directions
1. Preheat the oven to 375 degrees Grease a round, deep, 1½ qt.
casserole with the butter or margarine.
2. In a large bowl, gently toss ⅔ cup of the crumbled saltines with the cheese, mushrooms, parsley, and pepper. Add the scallops or picked over oysters along with the sherry and lemon juice and gently toss again.
3. pour the mixture into the greased casserole. Top with the remaining ⅓ cup of the crackers. pour the milk over all.
4 Bake, covered, for 15 minutes. Uncover and bake for another 25 to 30 minutes or until the seafood in the center is done.
Submitted By MARY RIEMERMAN On 02-12-95