Legal Seafood Scallop Casserole Recipes

COPYCAT LEGAL SEAFOOD BAKED SCALLOPS RECIPE

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Remove the side muscle from each scallop, then rinse scallops and pat dry with paper towels.
• Place scallops in a large bowl.
• Add buttermilk, thyme, parsley, salt, and pepper, and toss gently.
• Pour into a baking dish.
• Drizzle melted butter over the top of the scallops.
• Put Ritz crackers into a ziptop bag, and crush with your fingers until you have a mixture of fine crumbs and larger pieces.
• Sprinkle cracker crumbs on top of scallops.
• Bake scallops for 20 minutes at 400 degrees.
• Serve with lemon wedges.

LEGAL SEAFOOD STYLE BAKED SCALLOPS

Steps:

• Preheat oven to 400°F.
• Place scallops in a bowl, season with salt and pepper, add thyme and buttermilk and toss to coat.
• Place scallops, with buttermilk, evenly in the bottom of an oven proof dish, sprinkle with cracker crumbs and top with melted butter.
• Bake for 20 minutes, squeeze lemon over scallops and serve immediately.

BAKED SCALLOP CASSEROLE "DOWNEAST" STYLE

Steps:

• Pre heat oven to 450°F.
• Pulse oyster crackers in a food processor until coarsely ground. If you do not have a food processor, place in Ziploc bag and crush until coarse.
• Add melted butter, parsley, and lemon zest. Pulse (or mix well) JUST to combine and keep chilled.
• In a bowl, combine the scallops, garlic, wine, and melted butter. Toss well to combine.
• Season scallops with salt and pepper.
• Transfer to a casserole dish in one layer. Sprinkle the cracker mixture evenly over the scallops.
• Bake for 14-16 minutes, until crumbs have browned and scallops are cooked through.

AWESOME BAKED SEA SCALLOPS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place scallops, melted butter, garlic, and shallots in a bowl. Season with nutmeg, salt, and pepper. Stir gently to combine. Transfer to a casserole dish.
• In a separate bowl, combine bread crumbs and olive oil. Sprinkle on top of scallops.
• Bake in preheated oven until crumbs are brown and scallops are done, about 11 to 14 minutes. Top with parsley, and serve with lemon wedges on the side.

SHRIMP AND SCALLOP CASSEROLE

Steps:

• Rinse scallops with cold water. Devein and butterfly shrimps. In a large bowl mix crushed cracker crumbs, celery, garlic powder, and melted butter.
• In a well-buttered casserole pan layer shrimp and scallops then top with cracker mixture. Dot top with butter.
• Bake in preheated 350°F oven for 20 minutes. Garnish with parsley sprigs.

SPECIAL SEAFOOD CASSEROLE

Steps:

• Preheat oven to 350°. In a Dutch oven, saute scallops, onion and celery in butter until scallops are firm and opaque. Stir in flour until blended. Add cream. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; add cheddar cheese, sherry, salt and cayenne, stirring until cheese is melted. Remove from heat; set aside., In a greased 11x7-in. baking dish, layer the shrimp, crab, artichokes and water chestnuts. Top with sauce. Sprinkle with almonds and Parmesan cheese. , Bake, uncovered, 25-30 minutes or until heated through. Let stand 10 minutes before serving.

SCALLOP CASSEROLE

Steps:

• Bring medium-size saucepan of water to a boil, add scallops.
• Reduce heat to low and simmer gently for no more than 3 to 5 minutes, depends on the size of the scallops.
• Drain immediately and place scallops into a medium-size buttered casserole; set aside.
• In the saucepan, melt butter.
• Add onion, celery and mushrooms; saute until onions are translucent and most of moisture has evaporated.
• Combine soup and milk and add to the vegetables.
• Pour soup mixture over scallops in the casserole; season with pepper, stir gently.
• Spread fresh breadcrumbs over top and sprinkle with cheese.
• Bake uncovered at 350 degrees for 20-25 minutes, until bubbly and lightly browned.