Scallops and Rice Au Gratin

Ingredients

• 1 lb. scallops, fresh or frozen
• /2 cup chopped green pepper
• Vi cup chopped celery
• Va cup chopped onion
• V4 cup buffer or ofher faf, melted
• Va cup flour
• 1 fsp. salt
• Dcsh pepper
• 1 cup milk
• 2 cups cooked rice
• 1 cup grofed cheese

Method

1. 1

   Thaw frozen scallops.

2. 2

   Remove any shell particles and wash.

3. 3

   Chop scallops.

4. 4

   Cook green pepper, celery, and onion in butter until tender.

5. 5

   Blend in flour and seasonings.

6. 6

   Add milk gradually and cook until thick, stirring constantly.

7. 7

   Add scallops.

8. 8

   Arrange half of the rice, scallops, and cheese in alternate layers in a well-greased 1.5-quart casserole.

9. 9

   Repeat layers.

10. 10

    Bake in a moderate oven, 350° F., for 30 to 35 minutes or until brown.

Nutrition per serving

As published

This recipe was extracted from Seafood cookery in North Carolina (1960) by North Carolina. Dept. of Conservation and Development, page 10. The excerpt below is the record exactly as published.

Scallops and Rice Au Gratin 1 lb. scallops, fresh or frozen '/2 cup chopped green pepper Vi cup chopped celery Va cup chopped onion V4 cup buffer or ofher faf, melted Va cup flour 1 fsp. salt Dcsh pepper 1 cup milk 2 cups cooked rice 1 cup grofed cheese

Cook this with the app: pantry check, scaling, and the assistant.