Author: Canadian Living

A delightful Seafood Casserole.

  • Portion size 4 servings
  • Credits : luckhurstr

Ingredients

  • 1 lb sea scallop
  • 1 cup dry white wine
  • 1 onion sliced
  • 1 tablespoon parsley snipped
  • 2 tablespoons lemon juice
  • 1 dash salt to taste
  • 5 tablespoons butter divided
  • 6 tablespoons all purpose flour
  • 1 cup light cream
  • 2 oz Gruyère cheese cut up
  • 1 dash pepper to taste
  • 1 can crabmeat drained
  • 1 can shrimp meat drained
  • 1 can sliced mushroom drained
  • 1 1/2 cup soft bread crumbs

Method

Casserole Saint Jacques:

Combine scallops, wine, onion, parsley, lemon juice, and salt. bring to boil. Simmer 5 minutes.

Drain, reserving 1 cup liquid. In saucepan melt 4 tablespoons butter and stir in flour. Add light cream and reserved liquid ALL AT ONCE. Stir and cook over medium heat until mixture thickens and bubbles. Remove from heat. Stir in cheese and dash of pepper until cheese melts.

Add scallop mixture, crab meat, shrimp, and mushrooms to sauce. Spoon into a 2 quart oblong casserole. Combine bread crumbs with 1 tablespoon melted butter and spoon over casserole. Bake in preheated oven at 350 degrees for 25 minutes or until heated through and bubbly. Serve with rice.
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Casserole Saint Jacques

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