Scallop Au Gratin Casserole Recipes

SCALLOPS AU GRATIN

Steps:

• In a large bowl, combine the flour, milk, cream, wine, mustard, salt and pepper until smooth; set aside. , In a large skillet, saute scallops and onion in butter until scallops are opaque. Remove with a slotted spoon. Add milk mixture to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. , Drain scallops. Add the scallops, mushrooms and tarragon to the sauce; heat through. Stir in Asiago cheese until melted. , Divide scallop mixture among four 10-oz. baking dishes. Combine the topping ingredients; sprinkle over scallop mixture. Broil 6 in. from the heat for 1-2 minutes or until golden brown.

SCALLOPED POTATOES AU GRATIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread about 2/3 of one can of mushroom soup into the bottom of a 9-inch square baking dish. Layer about half the ham slices, 1/3 of the potato slices, half the onion slices, and 1/3 of the Italian cheese blend, respectfully, atop the mushroom soup.
• Layer about half the remaining potatoes atop the first layers. Mix soup remaining in first can with milk; pour over the potatoes.
• Finish layering with remaining ham slices, remaining onion slices, about half the remaining cheese, and the remaining potato slices. Spread second can of mushroom soup over the top layer. Sprinkle remaining cheese over the soup. Cover dish with aluminum foil.
• Bake in preheated oven for 1 hour. Remove foil and continue baking another 45 minutes. Turn heat off, replace aluminum foil on the dish, and let the potatoes bake in the cooling oven until the sauce is absorbed, about 30 minutes more.

SEAFOOD AU GRATIN

Steps:

• Preheat oven to 350°. Arrange fish and scallops in a greased 11x7-in. baking dish., In a small saucepan, melt 2 tablespoons butter. Stir in flour and pepper until smooth; gradually add broth and milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in 1/4 cup of each cheese; set aside. , In a small skillet, saute mushrooms in remaining butter until tender; stir into cheese sauce. Spoon over seafood. Sprinkle with remaining mozzarella, cheddar and Parmesan cheese. Cover and bake 15-20 minutes or until bubbly and fish flakes easily with a fork. If desired, top with chives to serve.

SCALLOP GRATIN

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Brush 2 small gratin dishes with 1 tablespoon melted butter.
• Whisk creme fraiche, white wine, lemon zest, cayenne pepper, and kosher salt together in a bowl until sauce is smooth. Place scallops in sauce and toss to coat; let sit until flavors begin to blend, about 5 minutes. Divide scallops between prepared gratin dishes and pour remaining creme fraiche sauce over the top. Top with tarragon and Parmesan cheese. Drizzle remaining butter over the top.
• Bake in the preheated oven for 4 minutes. Increase oven setting to broil and continue cooking until scallops are golden brown, slightly springy, and opaque, 2 to 4 minutes more.

SCALLOPED POTATOES AU GRATIN

Steps:

• Preheat the oven to 375 degrees F. Melt the butter in a large pot over medium-high heat. Add the onions and saute until softened and beginning to brown. Add the garlic and continue cooking 1 minute longer. Stir in the cream, broth and thyme, and season with the salt and pepper. Add the potatoes and bring to a simmer. Continue cooking until the potatoes are fork-tender, 10 to 15 minutes.
• Transfer the potatoes and cream to a shallow baking dish. Sprinkle the cheeses evenly over the potatoes. Bake until bubbly and the surface begins to brown, 15 to 20 minutes. Let sit 10 minutes before serving.

SCALLOP AU GRATIN CASSEROLE

Steps:

• Combine all ingredients together in a small casserole dish.
• Preheat over to 350.
• Cook for 25-30 minutes.

BAY SCALLOP GRATIN

Steps:

• Preheat the oven to 425 degrees F. Place 6 (6-inch round) gratin dishes on a sheet pan.
• To make the topping, place the butter in the bowl of an electric mixer fitted with the paddle attachment (you can also use a hand mixer). With the mixer on low speed, add the garlic, shallot, prosciutto, parsley, lemon juice, Pernod, salt, and pepper and mix until combined. With the mixer still on low, add the olive oil slowly as though making mayonnaise, until combined. Fold the panko in with a rubber spatula and set aside.
• Preheat the broiler, if it's separate from your oven.
• Place 1 tablespoon of the wine in the bottom of each gratin dish. With a small sharp knife, remove the white muscle and membrane from the side of each scallop and discard. Pat the scallops dry with paper towels and distribute them among the 3 dishes. Spoon the garlic butter evenly over the top of the scallops. Bake for 10 to 12 minutes, until the topping is golden and sizzling and the scallops are barely done. If you want the top crustier, place the dishes under the broiler for 2 minutes, until browned. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty French bread.

SEAFOOD AU GRATIN

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly butter 8 small baking dishes.
• In a large skillet, heat olive oil over medium high heat. Saute shrimp and scallops until firm, about 5 minutes.
• In a medium saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add chicken broth and raise heat to high. Stir until thickened. Mix in shallots, mushrooms and wine. Cook for 5 to 10 minutes.
• Arrange shrimp, scallops and crab in the bottom of prepared dishes. Pour sauce over seafood and cover with cheese.
• Bake in preheated oven until golden, about 12 t o15 minutes. Sprinkle with parsley and serve.

SCALLOPED POTATOES (AU GRATIN)

Steps:

• Preheat oven to 400ºF and generously butter a 3-quart (9 x 13-inch) casserole dish. Layer ½ of the potato sliced into bottom. In a medium-size saucepan over medium heat, melt butter and sauté onion with garlic for 3 minutes. Using a slotted spoon, transfer onion mixture over the potatoes in the prepared casserole dish; set aside.
• Return saucepan to stovetop and pour cold milk. Bring to a simmer and add cheese, stirring until cheese has melted completely. Pour cornstarch mixture and stir until sauce thickens. Pour ½ cheese sauce over onion mixture and season with black pepper and cayenne. Add the remaining potatoes and pour the remaining sauce; season with black pepper and cayenne once again. Cover dish with greased aluminum foil and bake 1 ½ hours in the preheated oven. Remove foil for the last 15 minutes for golden brown top.
• Note: Sprinkle with Panko® for extra crispiness or use green onions and, crumbled and cooked bacon.

SCALLOPS AU GRATIN

Steps:

• Melt butter in a large skillet over medium heat.
• Add flour and salad italian dressing, mix stirring well.
• Cook 1 minute, stirring constantly.
• Gradually stir in milk.
• Add mushrooms& lemon rind, cook stirring constantly until thickened and bubbly.
• Add scallops, cook stirring occasionally, 5-7 minutes.
• Remove from heat, add cheese, stirring until cheese melts.
• Top each english muffin half with tomato slice.
• Spoon 1/2 cup scallop mixture on top.
• Enjoy.

SHRIMP AND SCALLOPS AU GRATIN

Steps:

• Sauté onions and garlic in 1 T. butter over medium heat for 3 minutes. Salt to taste.
• Add scallops, shrimp, mushrooms, Accent, salt & pepper, & 3 T. butter, stirring to mix well. Be sure to salt and pepper to your tastes. My amounts may be to heavy for some.
• Start cream sauce by melting butter in medium sauce pan, mix in flour slowly; cook for 2 minutes.
• Add half-and-half slowly and stir constantly til very thick, set aside.
• Scallops and shrimp should be stirred occasionally and will be done by the time the cream sauce is done. Add sherry and grated sharp cheddar cheese to the scallops and shrimp and stir in, then add cream sauce and mix it well until cheese is melted.
• Pour into large casserole dish or individual serving dishes, sprinkle with cracker crumbs (opitional) and paprika; bake at 350°F for 15 minutes or til golden.