Seafood Bubbly Bake Recipes

SEAFOOD BAKE

Steps:

• Bring water, wine and dill to a boil.
• Add scallops; simmer 2 minutes.
• Add shrimp; simmer 3-4 minutes longer or until shrimp are opaque.
• Remove from heat.
• Put seafood in a shallow 1 1/2 Quart baking dish. Set aside; reserve liquid.
• Heat 1/4 C butter in skillet; saute mushrooms with chives or green onions.
• Stir in flour continue cooking 1 minute until bubbly.
• Stir in cream and 1 Cup of the reserved fish stock.
• Cook slowly until thick. Add salt and pepper if desired.
• Pour sauce over seafood.
• Mix cracker crumbs and the 3 T melted butter.
• Sprinkle cracker crumbs over the seafood.
• Bake at 400 for 15-20 minutes or until bubbly and lightly browned.

SEAFOOD DIP

Steps:

• In a large bowl, mix the first 10 ingredients until smooth. Spread in a 9-in. pie plate. Sprinkle with bread crumbs. , Cover and bake at 350° for 20 minutes or until bubbly. Uncover and bake 5 minutes more. Serve with crackers, celery sticks or other raw vegetables.

HADDOCK BUBBLY BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 2 quart casserole dish.
• Arrange fish fillets in the bottom of the prepared casserole dish, and sprinkle with salt and pepper to taste. Layer onion slices over fish. Spread cream of mushroom soup over all, and top with shredded cheese.
• Bake in preheated oven for about 40 minutes, or until bubbly and fish flakes easily with a fork.

SEAFOOD BUBBLY BAKE

Steps:

• 1. Heat oven to 400°. Melt 4 tbsp. butter in a 4-qt. saucepan over medium-high heat. Add mushrooms, garlic, celery, bell pepper, and onion; cook, stirring occasionally, until soft, about 8 minutes. Add wine; cook until liquid is reduced by half, about 3 minutes. Add flour; cook, stirring until smooth, for 2 minutes. Whisk in milk and cream; bring to a boil. Reduce heat to medium; cook until slightly thickened, 3-4 minutes. Stir in lobster, haddock, scallops, lemon juice, mustard, salt, and pepper. Divide mixture evenly among six 6-oz. ramekins; place ramekins on a baking sheet and set aside. 2. Mix bread crumbs, cheese, and paprika in a bowl; sprinkle mixture evenly over each ramekin and dot with remaining butter. Bake until lightly browned and bubbling in the center, about 20 minutes. Sprinkle with parsley, if you like.

EASY SEAFOOD LASAGNA

Steps:

• In a large skillet, saute onion in butter until tender. Reduce heat. Add cream cheese; cook and stir until melted and smooth. Stir in the cottage cheese, egg, basil, salt and pepper. Remove from the heat and set aside. In a large bowl, combine the soups, wine or broth, milk, crab and shrimp., Arrange 3 noodles in a greased 13x9-in. baking dish. Spread with a third of cottage cheese mixture and a third of the seafood mixture. Repeat layers twice. Sprinkle with Parmesan cheese., Cover and bake at 350° for 40 minutes. Uncover; sprinkle with the Monterey Jack cheese. Bake 10 minutes longer or until cheese is melted and lasagna is bubbly. Let stand for 15 minutes before serving.

BUBBLY BAKE

Steps:

• Rinse scallops and set aside.
• Melt butter and sauté green onion and mushroom until onion becomes transparent.
• Add flour and cook slightly but do not allow flour to brown.
• Add cream and stir until sauce has slightly thickened.
• Add wine, salt and pepper, stirring until blended.
• Add scallops and pour into 1 1/2-quart casserole dish.
• Top with bread crumbs.( I like to drizzle a little melted butter over the bread crumbs).
• Bake in a preheated 350°F oven for 25 minutes.