Casserole Of Scallops Fine Company Dish Recipes

SCALLOP RITZ CASSEROLE

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.

NEW ENGLAND SCALLOP CASSEROLE

Steps:

• Butter a large baking dish with 2 tbsp.
• butter.
• Layer mushrooms on bottom and top with scallops.
• Sprinkle with salt and pepper.
• Melt 1/4 cup butter and stir in flour.
• Gradually stir in wine and cook until sauce is thick.
• Gradually stir in cream and season with salt and pepper.
• pour sauce over casserole.
• Sprinkle with paprika.
• Cover and bake at 350 for 30 to 40 minutes.

SCALLOP CASSEROLE

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.

MINI SCALLOP CASSEROLES

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.

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.

CASSEROLE OF SCALLOPS - FINE COMPANY DISH

Steps:

• Cook the scallops in a skillet with the wine, shallots, lemon juice, 3 tablespoons of the butter, and salt and pepper to taste. Simmer 6 - 8 minutes.
• Remove the scallops to a 2 and 1/2 to 3 quart casserole. Cook down the sauce in skillet to 1 cup, boiling it vigorously. Add the cream. Mix together well and simmer briefly.
• Beat some of the sauce into the egg yolks, return to the sauce and mix well. Do not boil. Stir in remaining butter.
• Pour sauce over the scallops and sprinkle with grated cheese. Run under the broiler to brown the top delicately. Sprinkle with parsley, if desired.