Both the photos and the name of this dish are inadequate to communicate the exquisite flavor explosion that is this family dish. This is a dish my grandmother always made at holidays and family get together. She’s 91 and just made it for me when I made a brief visit last summer. It was gone before we left the next day.
Yesterday was thanksgiving day and I brought it to my in-law’s house for dinner. It was a huge hit. It was almost gone just minutes after I served it.
I have nicknamed it hundred dollar casserole as it is rich both in flavor and cost of ingredients. It can certainly be made for a more reasonable price but I was shopping at a gourmet market in which everything is way overpriced. My grandma uses button mushrooms, little pink shrimp, small bay scallops and Swiss cheese. These are more cost effective options and will produce an equally delicious dish.
Here’s the recipe:
Grandma Shirley’s Seafood Casserole
1 lb Scallops (I used gorgeous big day boat scallops, cut up into 4 or 6 pieces each)
1 lb Crab Meat
1 lb Shrimp ( I used plump rock shrimp)
1 sm onion, thinly sliced
1 1/2 cup mushrooms, sliced and sauteed (I used criminis)
1 c Dry White Wine
juice of one lemon
1/2 cup fresh parsley chopped fine
1/3 cup flour
1/2 c butter
1 c cream
1/3 c Gruyere, grated
1 cup soft buttered breadcrumbs
Combine onion, parsley wine and salt in a pan and bring to a boil.
Add scallops and shrimp, simmer for 5 minutes
Add mushrooms , 2 T butter and lemon juice.
Simmer till butter is melted, strain and reserve liquid.
Measure liquid; add enough stock or water to make 2 cups.
Melt remaining butter in pan, blend in flour.
Add scallop liquid and cream.
Cook and stir over low heat till thick and smooth.
Add cheese and pepper; stir till cheese melts.
Stir in mushrooms and seafood.
Turn into 2 QT casserole, top with breadcrumbs and brown under broiler.
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