Scallop Bubbly Bake
Explore your tastebuds with this succulent dish that will have you scooping out a second helping!
Yield
2 servingsPrep
20 minCook
30 minReady
50 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
sea scallops
|
|
| 8 | ounces |
lobster meat
|
* |
| 1 | each |
onions
finely diced |
|
| 3 | each |
celery stalks
finely diced |
|
| 1 | can |
mushrooms
sliced, 8oz |
*
|
| 1 | each |
green bell peppers
finely diced |
|
| 2 | tablespoons |
butter
|
|
| 1 | can |
cream of mushroom soup
10oz |
|
| 1 | cup |
bread crumbs
buttered |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
sea scallops
|
|
| 231.2 | ml/g |
lobster meat
|
* |
| 1 | each |
onions
finely diced |
|
| 3 | each |
celery stalks
finely diced |
|
| 1 | can |
mushrooms
sliced, 8oz |
*
|
| 1 | each |
green bell peppers
finely diced |
|
| 3E+1 | ml |
butter
|
|
| 1 | can |
cream of mushroom soup
10oz |
|
| 237 | ml |
bread crumbs
buttered |
|
Directions
Wipe scallops dry and lightly salt. Sauté vegetables. Place in a greased casserole. Cover with soup, top with buttered bread crumbs. Bake at 350℉ (180℃) for 30 to 35 minutes.
