Scallop Casserole

Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 tablespoons finely chopped shallots
  • 3 tablespoons butter
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon minced fresh rosemary or ½ teaspoon dried rosemary
  • ½ cup finely diced celery
  • cups sour cream
  • pounds scallops, cut into bite-size pieces
  • cup buttered soft fresh bread crumbs


    1. Preheat oven to moderate (350°F.).

    2. Sauté the shallots in the butter until tender. Add the salt, pepper, rosemary, celery and one-quarter cup of the sour cream. Cook for three minutes.

    3. Add the scallops and transfer to a buttered shallow baking dish. Add the remaining sour cream and top with the buttered crumbs. Bake for fifteen to twenty minutes, or until the scallops are tender.