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1 Pound Scallops
2 Tablespoons Butter
1/2 Cup Mushrooms
1/2 Cup Chopped Onion
1/2 Cup Miracle Whip
1/4 Cup Flour
Dash of Salt and Pepper
2 Cups Milk
2 Teaspoons Lemon Juice
Parmesan Cheese

Saute scallops in butter. Add mushrooms and onion. Cook until tender but do not overcook. Heat Miracle Whip in saucepan over low heat. Gradually whisk in flour and seasonings. Add milk and lemon juice. Cook over medium heat stirring constantly until thickened. Remove from heat and add scallop mixture. Spoon into shells. Top with cheese. Place on baking sheet and bake at 350 F. until bubbly - about 15 minutes.

Submitted by Norma June Ferguson, Crapaud, PEI