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

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