Scallop Casserole

by J. Long

4 garlic cloves, diced but not crushed
2 TBLS olive oil
2 medium carrots, sliced diagonally (crosswise, with an angle) into 1/2" slices
cup celery- sliced in 1/4 - 1/2 inch coins
12 large fresh mushrooms, rinsed & dried on towel
2 large white onions

1 lb. Fresh scallops
1 cup milk
1 medium potatoe, grated
1 1/2 cup grated swiss or white cheddar cheese
1/2 cup grated Parmesan cheese.

Spray a 9" casserole dish with Pam, or grease with vegetable oil & set aside.
Preheat oven on to 350.

In a saucepan, add the garlic to olive oil, heating until sizzling, then turning the heat to medium.
Add celery, stirring to make sure it doesn't stick & is coated with oil.
Cover and let simmer while peeling & slicing carrots. Add to pan.
Dry mushrooms with towel after rinsing. Slice mushroom (top to bottom)Add to pan and stir gently. Cover.
Cut onions into 1 inch squares. Add to pan, and cover.
Rinse and pat dry scallops.
Add to mixture, making a well in center and covering scallops with veggies.
Cover, and heat on medium for 5 minutes, then turn scallops over, and add milk to mixture.
Heat on medium until milk almost comes to a boil. Add grated potates, stir and cover. Allow to heat until nearly boiling then reduce heat until potatoes dissolve, thickening the mixture.

Pour mixutre into casselrole dish, add 1 c.grated cheese and stir to combine, saving 1/2 cup for top of casserole.
Spead reserved cheddar or swiss cheese over top, then sprinkle Parmesan on top.
Bake at 350 for 20 minutes, then adjust heat to warm until ready to serve.

Variation - For additional flavour, marinate scallops in 1 cup dry white wine before cooking, then add the wine when adding the milk. Add an extra 1/3 cup of cheese to thicken more.
You can also use both cheddar and Swiss cheese.
Low-fat varieites work just as well.

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