Scallops and Green Bean Casserole

Ingredients

  • 2 pounds sea scallops
  • 1 bag of frozen french style green beans
  • 3/4 cup dry white wine
  • 3 Tablespoons butter
  • 3 green onions, thinly sliced
  • 1/2 cup mushrooms, sliced
  • 1 Tablespoon fresh parsley, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon thyme
  • 3 Tablespoon flour
  • 1 can (12 ounces) evaporated milk
  • 2 slices of bread
  • 2 Tablespoons butter, melted
  • paprika

Directions

Cook green beans according to package directions. Drain and spread in a greased 2 quart rectangular baking dish.

Heat wine in a saucepan. Add scallops and simmer for 3 to 4 minutes or until done.

Remove scallops from liquid, (reserve liquid). Cut scallops in half lengthwise. Spread cut scallops evenly over green beans.

Melt the 3 tablespoons butter in a large skillet. Add onions and mushrooms and cook for 2 to 3 minutes. Add parsley, salt and thyme.

Slowly add flour, blending until smooth. Add the wine liquid and evaporated milk. Heat to boiling stirring constantly until mixture thickens. Pour over green beans and scallops.

Tear bread into crumbs and sprinkle over mixture.

Drizzle the 2 tablespoons of melted butter over crumbs. Sprinkle with paprika.

Bake in oven at 350° F. for 15 minutes or until heated through.

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