Scallop Casserole


1 pint fresh scallops, rinsed and trimmed
1 bay leaf
1 teaspoon salt
1 teaspoon thyme
1/4 teaspoon pepper
2 tablespoons butter
2 tablespoons flour
2 tablespoons grated Parmesan
1/2 cup heavy cream
1/2 cup bread crumbs
1/4 cup grated Parmesan


In a shallow saucepan, cover scallops with water, add seasonings, and boil gently until scallops begin to shrivel, 3 to 5 minutes. Drain, saving the water, and set scallops aside. In the same pan, melt butter and blend in flour to make a roux. Stir in 1 cup scallop liquid, then the 2 tablespoons of cheese and the cream. Add scallops and pour into a buttered dish. Top with bread crumbs and the ¼ cup cheese, and bake at 350 degrees F for 15 minutes.


Makes 4 servings.

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