Sherried Scallops
By Yankee Magazine|May 23 2002|
Another variation on the popular baked scallop dish. This one is flavored with sherry and uses cream of mushroom soup as a base. Very easy and very tasty — everyone who tried it loved it!
Yield
4 servings
Ingredients
1-1/2 pounds scallops
1 can (10-3/4 ounces) condensed cream of mushroom soup
1/4 cup dry sherry
1 can (8 ounces) sliced mushrooms, drained
1/2 cup cornflake crumbs or dry bread crumbs
3 tablespoons grated Parmesan cheese
2 tablespoons butter
Instructions
Preheat the oven to 350 degrees F. Butter a 2-quart baking dish and arrange the scallops in it. Combine the soup, sherry, and mushrooms and pour over the scallops. Combine the crumbs and cheese and sprinkle over the casserole. Dot with the butter. Bake, uncovered, for 1 hour. Serve hot.
Very good recipe. I altered the recipe because I only had 12 ounces of bay scallops. I substituted Ritz cracker crumbs for bread crumbs and added 1 tablespoon of chopped scallions to crumbs. Very tasty dish, the casserole was completely gone! I will use the original 1-1/2 pound of scallops next time!