Bay Scallop Casserole Recipes

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MINI SCALLOP CASSEROLES



Mini Scallop Casseroles image

Tiny and tender bay scallops take center stage in these miniature dishes. They're reminiscent of potpies, very creamy and packed with flavorful veggies in every bite. Vivian Manary - Nepean, Oregon

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 14

3 celery ribs, chopped
1 cup sliced fresh mushrooms
1 medium green pepper, chopped
1 small onion, chopped
2 tablespoons butter
1/3 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups fat-free milk
1 pound bay scallops
TOPPING:
1 cup soft bread crumbs
1 tablespoon butter, melted
1/4 cup shredded cheddar cheese

Steps:

  • In a large skillet, saute celery, mushrooms, green pepper and onion in butter until tender. Stir in flour, salt and pepper until blended; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened., Reduce heat; add scallops. Cook, stirring occasionally, 3-4 minutes or until scallops are firm and opaque., Preheat oven to 350°. Divide mixture among four 10-oz. ramekins or custard cups. In a small bowl, combine crumbs and butter; sprinkle over scallop mixture. , Bake, uncovered, 15-20 minutes or until bubbly. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 332 calories, Fat 12g fat (7g saturated fat), Cholesterol 70mg cholesterol, Sodium 588mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges

LOW-CARB BAKED SEAFOOD CASSEROLE RECIPE



Low-Carb Baked Seafood Casserole Recipe image

This Low-Carb Baked Seafood Casserole Recipe is a creamy baked main course with shrimp and cod. This delicious recipe can work for low-carb, keto, gluten-free, grain-free, Atkins, diabetic, or Banting diets

Provided by Annissa Slusher

Categories     Main Course

Time 50m

Number Of Ingredients 19

1 cup dry white wine
1 cup water
2 small bay leaves (whole)
1/2 teaspoon Old Bay Seasoning
12 ounces shrimp (thawed, peeled and deveined)
12 ounces cod (cut into 1" squares)
2 tablespoons butter
2 medium leeks (white part only, cleaned and cut into matchstick pieces)
2 stalks celery (diced)
sea salt
1 tablespoon butter
1/2 teaspoon xanthan gum
1 cup heavy whipping cream
1/4 teaspoon sea salt ((or to taste))
4 ounces parmesan cheese (shredded)
1/4 cup super fine almond flour
2 teaspoons Old Bay Seasoning
1 tablespoon butter
1 tablespoon fresh parsley (chopped (optional for garnish))

Steps:

  • Preheat oven to 400º Fahrenheit. In a large, heavy saucepan, stir together dry white wine, water, bay leaves, and 1/2 teaspoon Old Bay. Bring poaching mixture to a simmer over medium high heat. Turn heat to low, and simmer, uncovered for about 3 minutes.
  • Add shrimp to the poaching mixture. Simmer shrimp until barely opaque, then remove to a bowl using a slotted spoon. Repeat for the cod. Reserve shrimp and cod for later.
  • Simmer the poaching mixture over medium high heat until reduced to about 1 cup of liquid. Remove from heat, strain, and reserve for later.
  • Meanwhile, melt two tablespoons butter in a large heavy saucepan or Dutch oven over medium-high heat. When butter stops foaming, add leeks and celery. Sprinkle lightly with sea salt. Cook leeks and celery, stirring occasionally, until edges begin to brown and vegetables are soft. Remove from heat.
  • Layer vegetables and seafood in a casserole dish. I used a handmade artisan dish, but any casserole that holds 7-8 cups should work. An 8" square baking dish should work as well.
  • Over medium heat, melt remaining tablespoon of butter in the same saucepan or Dutch oven used to cook the vegetables, without cleaning. Stir in the xanthan gum.
  • After xanthan gum is coated with butter, slowly stir in the reduced and strained poaching liquid. Bring liquid to a simmer, scraping up any browned bits in the pan.
  • When mixture has started to thicken, stir in the heavy whipping cream. Bring to a simmer and cook, stirring frequently, until mixture has a gravy-like texture. Taste and add salt (I used 1/4 teaspoon) if desired. Pour mixture over the seafood and vegetables in the casserole dish.
  • Place almond flour, parmesan cheese, 2 teaspoons Old Bay, and 1 tablespoon butter in a food processor. Pulse until completely blended. Sprinkle mixture on top of the casserole. Bake for about 20 minutes, or until top is crisp and brown.
  • If desired, sprinkle chopped parsley on to garnish before serving.

BAKED SCALLOPS



Baked Scallops image

Delicious baked scallops with butter and garlic. Bay scallops are the little ones and they tend to be sweeter tasting than sea scallops.

Provided by John Bragg

Categories     Seafood     Shellfish     Scallops

Time 50m

Yield 4

Number Of Ingredients 9

4 tablespoons butter, melted
1 ½ pounds bay scallops, rinsed and drained
½ cup seasoned dry bread crumbs
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon paprika
½ teaspoon dried parsley
3 cloves garlic, minced
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish.
  • Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkle this mixture over the scallops.
  • Bake in pre-heated oven until scallops are firm, about 20 minutes.

Nutrition Facts : Calories 362.7 calories, Carbohydrate 15.6 g, Cholesterol 88 mg, Fat 19 g, Fiber 0.9 g, Protein 31.3 g, SaturatedFat 9.2 g, Sodium 564.5 mg, Sugar 1.3 g

BAY SCALLOP GRATIN



Bay Scallop Gratin image

Provided by Ina Garten

Categories     main-dish

Time 44m

Yield 6 servings

Number Of Ingredients 14

6 tablespoons unsalted butter, at room temperature
6 large garlic cloves, minced
2 medium shallots, minced
2 ounces thinly sliced prosciutto di Parma, minced
4 tablespoons minced fresh parsley, plus extra for garnish
2 tablespoons freshly squeezed lemon juice
2 tablespoons Pernod
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 tablespoons good olive oil
1/2 cup panko
6 tablespoons dry white wine
2 pound fresh bay scallops
Lemon, for garnish

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.

BAKED BAY SCALLOPS



Baked Bay Scallops image

So good and easy to make.

Provided by Pam Crist

Categories     Seafood Appetizers

Time 25m

Number Of Ingredients 8

4 Tbsp butter, melted
1 1/2 lb bay scallops
1/2 c seasoned bread crumbs
1 tsp onion powder
1/2 tsp paprika
1/2 tsp parsley flakes
1 tsp garlic, minced
1/4 c parmesan cheese, grated

Steps:

  • 1. Preheat oven to 400 degrees. Pour melted butter into a casserole dish. Distribute butter and scallops evenly inside the dish.
  • 2. Combine the bread crumbs, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkle this mixture over the scallops.
  • 3. Bake in pre-heated oven until scallops are firm, about 20 minutes.

SCALLOP RITZ CASSEROLE



Scallop Ritz Casserole image

Make and share this Scallop Ritz Casserole recipe from Food.com.

Provided by PrairieHarpy

Categories     < 60 Mins

Time 40m

Yield 8 serving(s)

Number Of Ingredients 5

1 1/2 lbs large scallops, rinsed
8 ounces low-fat Ritz crackers
1/2 cup butter, melted
8 ounces low-fat cheese, shredded
parsley

Steps:

  • Preheat over to 400 degrees.
  • Stir crackers into melted butter.
  • Place scallops into large round casserole.
  • Sprinkle cheese over top, then parsley.
  • Pour melted butter and Ritz over top.
  • Bake covered for 15 minutes, uncovered 15 minutes until bubbling and golden brown.
  • Be sure it is a stick of butter, a sleeve of ritz, Italian blend cheese.

SAUTEED BAY SCALLOPS WITH LEMON BUTTER



Sauteed Bay Scallops with Lemon Butter image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 6

1 pound bay scallops
2 tablespoons olive oil
3 tablespoons unsalted butter
Juice of 1 lemon
1/4 cup chopped fresh parsley
Freshly ground black pepper

Steps:

  • Choose a saute pan large enough to hold all of the scallops in one layer without overcrowding the pan or without them touching each other. Cook in batches if necessary. Heat the oil and 1 tablespoon of the butter until nearly smoking. Add the scallops and do not move or shake pan, but allow the scallops to brown well on one side before tossing the pan to flip them or gently turning them with a spatula to cook the second side.
  • Remove the scallops from the pan and place on a warm serving platter. Return the pan in which the scallops had been cooked to the fire, add the remaining 2 tablespoons of sweet butter, and cook until the butter begins to turn a light brown color. When the butter has browned to a hazelnut color add the lemon juice and chopped parsley.
  • Pour the classic lemon butter over the scallops, garnish with heart-shaped croutons and serve promptly.

SHRIMP AND SCALLOP CASSEROLE



Shrimp and Scallop Casserole image

Provided by My Food and Family

Categories     Recipes

Time 45m

Number Of Ingredients 7

2 pounds bay scallops
2 pounds large shrimp (raw/butterfly)
1 box Ritz Low Salt Crackers, crumbled
Celery, chopped super fine
Garlic powder, to taste
3 sticks no salt butter, melted
Parsley sprigs

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



Scallop Casserole image

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

1 lb scallops, cut large scallops in half
1 tablespoon butter
1 medium onion, chopped finely
1/2 cup celery, chopped
1 cup fresh mushrooms, chopped
1 (10 ounce) can cream of mushroom soup
2/3 cup milk
3/4 cup soft fresh breadcrumb
1/2 cup grated cheddar cheese
fresh ground pepper

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

BAY SCALLOP CASSEROLE



Bay Scallop Casserole image

A dear friend made this recipe for us when my husband was hospitalized for almost two weeks when my sons were young. When he came home, the care he needed, and giving my sons the attention they needed was taking its toll, so she sent over this casserole one evening.

Provided by Joanne Neal

Categories     Seafood

Time 1h15m

Number Of Ingredients 7

1 pound bay scallops
1 can cream of shrimp soup
3/4 cup milk
1/2 cup mayonnaise
2 cups uncooked fine noodles
1/2 teaspo lemon/pepper
1 cup shredded sharp cheddar cheese

Steps:

  • 1. Cook noodles per package directions, drain
  • 2. Combine scallops, soup, milk, noodles, mayonnaise and seasoning. Mix well.
  • 3. Put in greased casserole (1 1/2 or 2 qt. works fine.) Sprinkle shredded cheese on top and bake for 1 hour at 350 degrees

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