MINI SCALLOP CASSEROLES
Make and share this Mini Scallop Casseroles recipe from Food.com.
Provided by seesko
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, saute the celery, mushrooms, green pepper and onion in butter until tender. Stir in the flour, salt and pepper until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Reduce heat; add scallops. Cook, stirring occasionally, for 3-4 minutes or until scallops are firm and opaque.
- Divide mixture among four 10-oz. ramekins or custard cups. In a small bowl, combine crumbs and butter; sprinkle over scallop mixture. Bake, uncovered, at 350° for 15-20 minutes or until bubbly. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 337.2, Fat 12.7, SaturatedFat 7.3, Cholesterol 70.3, Sodium 600.5, Carbohydrate 27.1, Fiber 2, Sugar 9.1, Protein 28.2
BAKED SCALLOP CASSEROLE "DOWNEAST" STYLE
This delicious and easy to make scallop dish will become your new go-to recipe! Simple ingredient list and ready in 25 minutes.Sweet, buttery garlic with a golden crunch from the secret ingredient - oyster cracker breadcrumbs!
Provided by Chef Andrew Wilkinson
Time 25m
Yield 3 people
Number Of Ingredients 9
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.
Nutrition Facts :
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.
Nutrition Facts : Calories 440.3 calories, Carbohydrate 29.8 g, Cholesterol 58 mg, Fat 30.2 g, Fiber 3 g, Protein 15.2 g, SaturatedFat 11.6 g, Sodium 442.2 mg, Sugar 2.8 g
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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SCALLOP CASSEROLE
A simple recipe, yet good enough for company! An adaptation of a prize winning recipe submitted by Joan Ivey from Nova Scotia, Saltscapes magazine.
Provided by Elly in Canada
Categories One Dish Meal
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 487.9, Fat 20.4, SaturatedFat 9.4, Cholesterol 87.6, Sodium 1238.2, Carbohydrate 37.1, Fiber 2.2, Sugar 5.4, Protein 38.2
SCALLOP CASSEROLE
This recipe was posted in our local newspaper on 6/21/1995, the recipe is from Iris Weare of Cape Neddick, Maine. I was cleaning out my recipe clippings and came upon this recipe, I have not tried it yet so I'm putting it here for safe keeping. The software wouldn't let me put in 1 sleeve of crackers but that is the amount to use.
Provided by Mainely Debbie
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- If using sea scallops cut them in half.
- Measure 1/4 cup of crused crackers and set aside.
- Sprinkle remaining crumbs evenly over the bottom of a 2 1/2 quart casserole.
- Cook scallops in boiling water or saute in frying pan with about 2 tablespoons butter for 2-3 minutes.
- Arrange over the top of the crumbs.
- Place asparagus over the top of the scallops.
- Layer egg slices over the top of the asparagus.
- Pour soup over the casserole.
- Sprinkle rest of crumbs and then cheese over the top.
- Pour melted butter over the top.
- Bake uncovered in a 350 degree oven for 35 minutes.
- NOTE: Casserole can be made ahead, make sure to cool the cooked scallops before assembling. Refrigerate until ready to bake.
Nutrition Facts : Calories 406.3, Fat 22.4, SaturatedFat 9.5, Cholesterol 209.1, Sodium 797.8, Carbohydrate 21.5, Fiber 1.9, Sugar 3.6, Protein 29.6
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