Serves: 4
Total Calories: 372
Preheat oven to 300°. Butter a 1-quart casserole. In a 3-quart saucepan over medium heat, sauté onion and garlic in butter or margarine for 5 minutes. Add mushrooms sauté 5 minutes longer.
Sprinkle with flour. Stir in 3/4 cup milk, thyme, paprika and salt. Stirring over medium-high heat, bring to a boil. Add scallops. Stirring occasionally, return to a boil. Reduce heat to low and simmer for 5 minutes or until scallops are tender and opaque. Remove from heat. Stir in sherry or milk and mayonnaise.
Place fettuccini in baking dish. Pour creamed scallops over.
In a small bowl, mix cracker crumbs and Parmesan. Sprinkle over creamed scallops.
Bake for 25 minutes or until heated through and bubbly around the edges.
This Seafood Tetrazzini recipe is from the The DVO.com Cookbook Cookbook. Download this Cookbook today.
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