An easy and impressive delight for company. Serve it as a first course in scallop shells or as a main course on rice.
ingredients
directions
MELT 2 tbsp (30 mL) margarine in large saucepan. Add mushrooms; sauté until tender and golden brown. Add scallops, wine, bay leaves, salt and dill weed. Bring to a boil, then cover and simmer 5 minutes. Drain, reserving 1/2 cup (125 mL) broth. Discard bay leaves.
MELT 3 tbsp (45 mL) margarine in same saucepan. Blend in flour. Gradually add milk and reserved broth, stirring until smooth. Cook, stirring constantly, over medium heat until mixture comes to a boil and is thickened. Add mushrooms, scallops and green onion. Spoon into 8 greased scallop shells or individual baking dishes. Melt remaining 3 tbsp (45 mL) margarine. Mix with bread crumbs; sprinkle over scallop mixture. BROIL until lightly browned and bubbly.
Tips:
· Replace half of scallops with shrimp for a seafood dish.
· Combine bread crumbs with grated Parmesan or Swiss cheese