Sherried Scallops


1-1/2 pounds scallops
1 can (10-3/4 ounces) condensed cream of mushroom soup
1/4 cup dry sherry
1 can (8 ounces) sliced mushrooms, drained
1/2 cup cornflake crumbs or dry bread crumbs
3 tablespoons grated Parmesan cheese
2 tablespoons butter


Preheat the oven to 350 degrees F. Butter a 2-quart baking dish and arrange the scallops in it. Combine the soup, sherry, and mushrooms and pour over the scallops. Combine the crumbs and cheese and sprinkle over the casserole. Dot with the butter. Bake, uncovered, for 1 hour. Serve hot.


4 servings

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