Scallop and Mushroom Casserole

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 pounds scallops
  • 2 cups dry white wine
  • ¼ cup butter
  • ¼ cup finely chopped shallots
  • ½ pound mushrooms, sliced
  • 2 tablespoons all-purpose flour
  • 2 tablespoons heavy cream
  • 2 tablespoons chopped parsley
  • ½ cup buttered soft fresh bread crumbs


  1. Wash the scallops well and cut into bite-size pieces if they are large.

  2. Place the scallops and the wine in a skillet with a tight-fitting cover and simmer for about five minutes, or until tender. Drain and reserve the liquid.

  3. Melt the butter and sauté the shallots and mushrooms in it for three to five minutes, until tender but not browned. Stir in the flour and gradually stir in the reserved liquid and the cream. Bring to a boil, stirring.

  4. Add the scallops and parsley to the sauce and pour into a shallow casserole. Top with the bread crumbs and place under the broiler until the surface is lightly browned.

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