Scallops Au Gratin


  • 500g scallop meat
  • 2 tbsp. butter
  • ⅓ cup cream of mushroom soup, undiluted
  • 2 tbsp. grated parmesan cheese
  • 2 tbsp. cracker crumbs
  • Salt and pepper for taste


  1. Sauté scallops gently in 1 tbsp. butter for 2 minutes.
  2. Stir in soup, then season with salt and pepper.
  3. Place in a 2-quart baking dish.
  4. Mix remaining butter crumbs an parmesan cheese.
  5. Sprinkle over top of casserole and broil a few inches from heat until lightly golden browned and hot.

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