Scallop Casserole

Description
This red-hot casserole is made with real scallops and mushrooms, enriched with wine, cream, and spices, and baked to smooth and golden-brown perfection to make it look appetizing. You can also top this with the hot sauce for burning zest, if you want.

Ingredients

 * 2 tablespoons butter
 * 2 lbs. scallops
 * 1 lb. small mushrooms or (1 can fresh mushrooms)
 * ¼ cup butter
 * 2 tablespoons minced garlic
 * 4 tablespoons flour
 * 1 cup Chablis or Chardonnay wine
 * 1 ½ cup light cream or half-and-half
 * 3 teaspoons salt
 * 3 teaspoons pepper
 * paprika
 * hot sauce, optional

Directions

 * 1) Spoon a large baking dish with 2 tablespoons butter.
 * 2) Layer mushrooms on bottom and top with scallops. Sprinkle with salt and pepper.
 * 3) Melt ¼ cup butter and stir in flour. Gradually mix up wine and cook until sauce is thick.
 * 4) Gradually mix up cream and season with garlic, salt, and pepper. Pour sauce over the casserole.
 * 5) Sprinkle with paprika.
 * 6) Cover and bake at 350° F for 30 to 40 minutes. Serve hot and plain or with any seafood but cut into squares with a chef's knife. Drizzle with the hot sauce, if desired.