Scallops Bubbly Bake (Nova Scotia)

Serve hot and bubbly right from the oven. Rice and steamed asparagus would be good side dishes to round out the meal.

1 lb scallops (500 g)
¼ cup butter (50 mL)
2 Tbsp. green onions, finely chopped (30 mL)
½ cup mushrooms, sliced (125 mL)
2 Tbsp. all-purpose flour, unbleached (30 mL)
1/3 cup 18% cream (75 mL)
1/3 cup white wine (75 mL)
sea salt
black pepper, freshly ground
½ cup breadcrumbs (125 mL)

Garnish:
parsley, chopped (optional)

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Rinse scallops and set aside.

In a saucepan, melt butter, sauté green onions and mushrooms until onions become transparent. Add flour, unbleached and mix thoroughly; add cream and stir until sauce has slightly thickened. Add wine, salt and pepper, stirring until completely blended.

Add scallops and pour into a 1½ qt (1.5 L) casserole dish.

Top with breadcrumbs.

Bake for 25 minutes.

Sprinkle parsley (if desired) before serving bubbling hot.