Scallops Tetrazzini Recipe
Ingredients
1 12-ounce package frozen scallops
1/2 teaspoon instant minced onion
1 cup water
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/4 teaspoon paprika
Dash dried oregano leaves, crushed
1 drop bottled hot pepper sauce
1/2 cup milk
1 slightly beaten egg
1 3-ounce can broiled, sliced mushrooms, undrained
4 ounces spaghetti, cooked and drained
2 tablespoons grated Parmesan cheese
Directions
Thaw frozen scallops.
Cut large scallops in half.
In saucepan combine scallops, onion, 1/4 tea spoon salt, and dash pepper.
Add water.
Cover; simmer 10 minutes.
Drain, reserving 1/2 cup cooking liquid.
Melt butter in saucepan.
Blend in flour, paprika, oregano, dash salt, and hot pepper sauce.
Add the reserved liquid and milk.
Cook and stir till thickened and bubbly.
Stir a small amount of hot mixture into the egg.
Return to hot mixture; mix well.
Add mushrooms with liquid and scallops to sauce.
Mix well.
Spoon hot, cooked spaghetti into a 10x6x1 3/4-inch baking dish.
Top with scallop mixture; sprinkle with grated Parmesan cheese.
Broil about 5 minutes.
Cut large scallops in half.
In saucepan combine scallops, onion, 1/4 tea spoon salt, and dash pepper.
Add water.
Cover; simmer 10 minutes.
Drain, reserving 1/2 cup cooking liquid.
Melt butter in saucepan.
Blend in flour, paprika, oregano, dash salt, and hot pepper sauce.
Add the reserved liquid and milk.
Cook and stir till thickened and bubbly.
Stir a small amount of hot mixture into the egg.
Return to hot mixture; mix well.
Add mushrooms with liquid and scallops to sauce.
Mix well.
Spoon hot, cooked spaghetti into a 10x6x1 3/4-inch baking dish.
Top with scallop mixture; sprinkle with grated Parmesan cheese.
Broil about 5 minutes.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
