With a busy schedule I like these kind of quick toss together dishes that can be done ahead of time then baked when I’m ready. We ate this over rice, but you could easily do pasta as well if you want.
(Adapted from Carol Junkins)
1/2 lb scallops
1/2 lb shrimp or lobster, etc
2 onions, diced (green)
1 Tbsp parsley
1 can(s) cream of shrimp soup
3 Tbsp flour
1/2 c milk
1/2 c shredded Monterey jack cheese
2 Tbsp butter, melted
1/2 tsp paprika
1/2 c bread crumbs
Mix flour, cream of shrimp soup, onion and milk.
Fold in shrimp and scallops and put in a 1 quart casserole.
I then added in some additional seasoning.
Spread shredded cheese over shrimp and scallop mixture.
Toss bread crumbs and melted butter and sprinkle over cheese.
Bake in oven, 350 degrees for 30 minutes.