Sunday, November 30, 2008

Escalloped Scallops

Making an appearance but once a year, this is the side dish most looked forward to at Thanksgiving time in the S house. The recipe came from a friend long ago. Thirty years ago to be precise. It has stood the test of time and won a place in our hearts and tummies.
For those that love seafood as much as my family does, I am sharing the recipe for this superb casserole.

Scallop Casserole
2 pounds bay scallops ( the tiny ones. The large scallops do not do well. Oh, and not frozen.)
1 4-sleeve package Ritz crackers
2 sticks butter
salt and pepper
1 quart half and half
Butter a 2-quart casserole and set aside.
Rinse and drain the scallops.
Coarsely crush 1/2 sleeve of crackers and place in the bottom of the casserole. Add 1/3 of the scallops, dot with butter and sprinkle with salt and pepper. Add another layer of crackers to cover the scallops and continue layering scallops, butter and crackers until you get to the top, ending with a hefty layer of Ritz.
Pour half and half over the top of the casserole until it barely reaches the top. Cover and bake in a 350 degree oven for 45-50 minutes. Remove the cover for the last 15 minutes to allow the cracker topping to crisp. Serve hot.
This makes enough for 16 guests as a side.
I would have taken a picture, but when I finally thought of getting the camera out, it had all been consumed!
There's always next year.


whimseycreations said...

Oh wow that sounds good! YUM!

Cathy ~ Tadpoles and Teacups said...

A favorite at our house too.

The City Farmgirl said...

Karin, I am going to try this recipe on Christmas Eve. This year, I'll be doing the traditional seven fishes seafood feast (Italian hubby) and had NO idea what seven fishes-dishes to do. I've got one now!! Thanks! Sounds yummy.