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Scallop Casserole

2 lb. Scallops
1 onion
1/2 lb. mushrooms
1 cup bread crumbs
1 cup milk
Salt & pepper to taste
Flour to thicken sauce


Boil Scallops for 5 minutes (until they are white) (reserve 1 cup juice, drain well). In fry pan, brown cut up onion and mushrooms. Add to casserole dish with Scallops. In same fry pan, brown 1 cup of bread crumbs and set aside.


Make a white cream sauce:


1 cup milk, touch of salt, pepper and butter. Add flour to thicken and the Scallop juice. When desired thickness, fold into the Scallop mixture and top with bread crumbs. Bake at 350 F about 1/2 hour. (White wine may be added to sauce too).





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