Scallop Casserole

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Found this clipping tucked inside one of my cookbooks. this casserole can be made ahead, covered and kept at room temperature. reheat at 350f/180c for 15-20 minutes.

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Steps

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Preheat oven to 350f / 180c.

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Cook pasta al dente.

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Drain and place in shallow casserole dish.

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In a large heavy skillet , heat butter and oil and add asparagus and scallions.

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Saute about four minutes.

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Add stock and sherry and simmer for five minutes.

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Add mushrooms and scallops and simmer another five minutes.

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Add cream and parmesan and stir.

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Add to pasta in casserole dish and mix well.

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Bake for 15-20 minutes.

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Ingredients

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shell pasta, asparagus tips, scallion, butter, olive oil, fish stock, sherry wine, mushrooms, sea scallops, light cream, parmesan cheese