Serves: 4
Total Calories: 372

1/4 cup onion chopped
1 garlic small, minced
3 tablespoons butter or margarine
1 cup mushrooms sliced
2 tablespoons flour
3/4 cup milk
3/4 teaspoon thyme dried, crushed
1/2 teaspoon paprika
1/4 teaspoon salt
1 (12-ounce) package frozen scallop cut in bite-size pieces if large
1/4 cup sherry or milk
2 tablespoons mayonnaise
4 ounces fettuccini pasta cooked and drained
3/4 cup cracker crumbs
1/4 cup Parmesan cheese grated

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.

Nutritional Facts:

Serves: 4
Total Calories: 372
Calories from Fat: 182

More Recipes from the Gold Star Collection Cookbook:
Baked Chicken And Rice
Busy Day Oven Stew
Chicken Divan Casserole
Corned Beef Casserole
Layered Lamb And Eggplant
Neapolitan Dinner
Patio Beans And Franks
Pork And Rice Bombay
Seafood Tetrazzini