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Scallops with Broccoli & Noodles

From Lynne Wilson


2½ -3 cups broccoli florets
½ lb. medium egg noodles, uncooked
5 Tbsp. butter or margarine
½ cup scallions, sliced
½ cup red pepper, diced (or ¼ cup green)
¾ lb. bay scallops
3 Tbsp. sherry
1 Tbsp. lemon juice
⅓ cup flour
1½ cups milk
1 cup light cream
1 tsp. salt
⅛ tsp. pepper
½ cup Swiss cheese, shredded (optional)


Wash and steam or blanch the broccoli I florets until barely tender (about 4 minutes). Drain and set aside.

Cook the noodles in boiling, salted water until tender but not overdone. Drain well and set aside.

Place 2 Tbsp. of the butter in a large frying pan. Add the scallions and chopped pepper and sauté for 1 to 2 minutes. Add the scallops (cut large ones in half) and continue to cook for 2 to 3 minutes. Add the sherry and lemon juice and cook for 1 minute longer. Remove from the heat and set aside.

Melt the remaining 3 Tbsp. of butter in a saucepan and stir in the flour. Blend in the milk and cream with a wire whisk. Cook until the sauce comes to a boil and thickens. Simmer for 1 minute and remove from the heat.

Stir in the salt and pepper. Mix the sauce with the broccoli, scallop mixture (with any liquid), and noodles. Correct the seasoning. Spoon into the prepared casserole and top with the cheese. Bake, uncovered, at 350°F for 20 to 30 minutes or until the sauce is bubbly and the cheese melts.