Simple Scallops Supreme
Yield
6 servingsPrep
10 minCook
1 hrsReady
1 hrsLow in Saturated Fat, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
scallops
|
|
| 4 | ounces |
mushrooms, canned
|
|
| 10 | ounces |
cream of mushroom soup
|
|
| ¼ | cup |
sherry
|
*
|
| ½ | teaspoon |
tarragon leaves
|
|
| 1 | x |
bread crumbs
|
*
|
| 1 | x |
cheese
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
scallops
|
|
| 115.6 | ml/g |
mushrooms, canned
|
|
| 289 | ml/g |
cream of mushroom soup
|
|
| 59 | ml |
sherry
|
*
|
| 2.5 | ml |
tarragon leaves
|
|
| 1 | x |
bread crumbs
|
*
|
| 1 | x |
cheese
grated |
*
|
Directions
Combine all ingredients except toppings, cutting large scallops in half, and place on individual baking shells or a shallow rectangular casserole dish.
Sprinkle with medium layers of bread crumbs and grated cheese.
Bake at 350℉ (180℃) for 1 hour.
