Scallop and Sausage Bake

When there is nothing left to eat in the house and you find yourself throwing it all together, you never know what your going to come out with.

This was the case for me, the day I invented a dish that I serve on a regular basis now. My family and friends love this savory seafood delight. I am hoping that you will enjoy it too. Below is the recipe.

What you need:

2 small potatoes sliced thin

1 summer squash sliced thin

1 zucchini sliced thin

1 medium onion thin sliced

1 lb ground sausage

1 lb bag frozen bay scallops, thawed

1/2 c cheddar cheese

2 Tbls minced garlic

3 Tblp olive oil

1 Tsp season salt

1 Tsp garlic powder

1 Tsp onion powder

1 Tsp accent

1/2 Tsp paprika

1/2 Tsp salt

1/2 Tsp pepper

Pre-heat oven to 375 degrees 

Put 3 Tlsp olive oil in deep pan and cook for about 5 minutes. Add sausage and onion, cook an additional 10 minutes. Add squash, cook another 3 minutes. Add zucchini and bay scallops, cook 5 more minutes.

Add minced garlic and the remaining spices, cook for 3 minutes stirring often.

Put all ingredients from pan into glass casserole dish and bake in oven for 15 minutes. Sprinkle cheese on top and continue to bake until cheese is melted. Serve immediately.

This dish is excellent served with warm French, Italian, or baguette bread spread with butter.

Varieties include omitting the potatoes, zucchini, and squash, and serving the remaining ingredients over liguine pasta, or even adding a little soul food spice to the mix.

This would be excellent served as a good hearty breakfast too by substituting the scallops with 3 scrambled eggs. To do this, when you transfer ingredients to glass casserole dish, wait before placing in oven. Use pan to fry scrambled eggs, then mix in casserole dish and continue to bake as instructed.