1. Bring medium-size saucepan of water to a boil, add scallops. 2. Reduce heat to low and simmer gently for no more than 3 to 5 minutes, depends on the size of the scallops. 3. Drain immediately and place scallops into a medium-size buttered casserole; set aside. 4. In the saucepan, melt butter. 5. Add onion, celery and mushrooms; saute until onions are translucent and most of moisture has evaporated. 6. Combine soup and milk and add to the vegetables. 7. Pour soup mixture over scallops in the casserole; season with pepper, stir gently. 8. Spread fresh breadcrumbs over top and sprinkle with cheese. 9. Bake uncovered at 350 degrees for 20-25 minutes, until bubbly and lightly browned. ---------------------------------------------------------------------------
Nutrition
Ingredients
