In honor of Mother's Day, thought I'd take one of my mom's favorite recipes & see if I could turn it into Monkey Bread...but then as I was looking through my supplies, realized I had a few extras that needed using...so there's a bell pepper and some corn that don't really belong in here, but they worked! We did decide it needed more protein - next time I'm adding a couple big cans of crabmeat to the mix as well.
1 1/2 cans refrigerator biscuits 1/2 stick butter
About 2 lbs scallops (if frozen, thaw!) – or 1 lb scallops & 1 lb shrimp
4 cups sliced fresh mushrooms
½ cup scallions
2 cups alfredo sauce
1 cup instant mashed potato powder
1/2 cup white wine (or vodka)
1 cup parmesan cheese
1 green pepper, diced
2 cups corn kernels
4 cloves garlic
In a saucepan with high sides, melt butter over medium heat. Add wine & sauté scallops, mushrooms, green peppers, corn & scallions for about 20 minutes or until mushrooms shrink down. Add mashed potato powder & stir gently until it thickens.
Cut each biscuit into 4 pieces.
Since this is such a large batch, I made it in a single layer in a 9x13 and then also a 8x4 casserole – before baking, I wrapped up the smaller one and put it in the freezer for another day- some future blog will be on how it survives the freezing/thawing process!
Put down a bottom layer of biscuit pieces in a buttered Bundt pan or glass 9x13 pan, leaving a bit of space between them.
Layer on about ½ of the scallop mixture, and ½ of the cheese then layer on remaining biscuits, scallop mixture and cheese.
Pour alfredo sauce evenly over biscuits.
Bake at 400°F for 40 minutes or until biscuits have puffed up and turned golden brown. Allow to cool 15 minutes, then spoon into individual serving dishes.
We're giving it a thumbs up - give it a shot and let me know what you think!
1 1/2 cans refrigerator biscuits 1/2 stick butter
About 2 lbs scallops (if frozen, thaw!) – or 1 lb scallops & 1 lb shrimp
4 cups sliced fresh mushrooms
½ cup scallions
2 cups alfredo sauce
1 cup instant mashed potato powder
1/2 cup white wine (or vodka)
1 cup parmesan cheese
1 green pepper, diced
2 cups corn kernels
4 cloves garlic
In a saucepan with high sides, melt butter over medium heat. Add wine & sauté scallops, mushrooms, green peppers, corn & scallions for about 20 minutes or until mushrooms shrink down. Add mashed potato powder & stir gently until it thickens.
Cut each biscuit into 4 pieces.
Since this is such a large batch, I made it in a single layer in a 9x13 and then also a 8x4 casserole – before baking, I wrapped up the smaller one and put it in the freezer for another day- some future blog will be on how it survives the freezing/thawing process!
Put down a bottom layer of biscuit pieces in a buttered Bundt pan or glass 9x13 pan, leaving a bit of space between them.
Layer on about ½ of the scallop mixture, and ½ of the cheese then layer on remaining biscuits, scallop mixture and cheese.
Pour alfredo sauce evenly over biscuits.
Bake at 400°F for 40 minutes or until biscuits have puffed up and turned golden brown. Allow to cool 15 minutes, then spoon into individual serving dishes.
We're giving it a thumbs up - give it a shot and let me know what you think!
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