Wednesday, June 18, 2008

Scallop Casserole

Scallop Casserole
serves 2

100g/4oz celery, chopped
100g/4oz onion, chopped
150g/5oz green pepper, roughly chopped
200g/7oz broccoli, chopped
350g/12oz scallops, chopped
3 eggs, beaten
200g/7oz Cheddar cheese, grated
1 teaspoon salt

• Preheat the oven to 190°C/ 375°F/Gas mark 5.
• In a frying pan, sauté the celery, onions and green pepper for 3–4 minutes. Cool slightly.
• Remove from the heat and drain. Cook the broccoli until tender.
• Put the scallops and vegetables in a casserole dish. Mix gently to distribute evenly.
• Whisk together the eggs, cheese and salt. Pour over the top of the scallops and vegetables. Bake in the oven for 35–40 minutes, and serve hot.

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