Cooking For Engineers

[Dilbert]

(edited for clarification, add'l detail)

this was adapted from a Wegman's recipe they titled "New England Style Scallop Bake."
the flavor profile is distinctively south-west. in New England they do navy beans, black beans not so much.

outstanding dish - highly recommended! the south-west twang on a scallop is a very good combo.

ETA: the quantity of vegetables for the base will feed 4-6 people.
reduce for 2-3 people....


preheat oven to 350'F/175C'

Sea Scallops - about 0.3 lb/135g per person
- dry pack if available

Black Beans, cooked
- 50-60g dry
ETA: I have used 50g black beans per portion - works well

or
- 14 ounces by weight (400g) cooked/canned, drained

saute:
0.5 cup / 65g chopped yellow onion
when softened, add and heat thru:
1 cup / 167g diced green sweet pepper
1 cup / 175g diced red sweet pepper
1 cup / 165g yellow corn kernels/cut from cob
one thawed hash brown potato patty - diced - 2.25 ounces by weight / 65g

11 ounces by weight / 310g condensed cream of celery soup
blend in 4 ounces by weight / 115g creme fraiche
diluted with approx 5 fluid ounces / 150 ml milk
ETA: started with 125g milk; used ~3-4 fluid ounces of bean cooking liquid to thin a bit more.

(dilute to consistency desired keeping in mind the vegetables will give up some water and make the sauce thinner.)

ETA clarity: mix cooked beans into vegetable prep at this point
salt & pepper to taste
quickly mix in Scallops

add 1-2 tablespoons / 30-60ml chopped parsley
pour into 9 x 9 (23 x 23 cm) baking dish
bake at 350'F/175C' for 30 minutes