Scalloped Broccoli Recipes

SCALLOPED CORN AND BROCCOLI

Steps:

• Preheat the oven to 350ºF. Spray a 2 quart baking dish with nonstick cooking spray.
• In a bowl, combine the corn, eggs, sugar, flour and salt. Stir in the cheese and the broccoli and pour into the baking dish.
• Bake until hot and bubbly, 1 hour.

LINGUINE WITH BROCCOLI AND BAY SCALLOPS

Steps:

• Peel broccoli stems and cut into 1/4 inch thick slices.
• Blanch broccoli in boiling salted water, drain and refresh under cold water, drain and set aside.
• Cook linguine til al dente in a large pot of boiling water. Drain well and toss with 1/4 cup butter.
• Heat remaining 1/2 cup butter in a large skillet.
• Add garlic and saute till softened.
• Add scallops, salt and pepper.
• Saute 3 minutes or till scallops are opaque.
• Add broccoli and heat 1 minute.
• Add pasta and heat through.
• Add cheese and serve at once.

BROCCOLI AND CORN SCALLOP

Steps:

• Heat oven to 350°F.
• Cook and stir onions in 1 Tbsp. butter in medium saucepan on medium heat 1 min. Blend in flour. Gradually stir in milk; cook and stir 2 to 3 min. or until thickened. Add cheese; cook 2 to 3 min. or until melted, stirring constantly. Stir in corn and 1/4 cup cracker crumbs.
• Place broccoli in 12x8-inch baking dish; top with sauce. Melt remaining butter; mix with remaining cracker crumbs. Sprinkle over sauce.
• Bake 30 min. or until heated through.

SCALLOPED CORN & BROCCOLI

Steps:

• Preheat oven 350°F.
• In a medium sauce pan melt the butter with the onion.
• Add the flour, salt and pepper and stir to make a paste. Gradually add milk.
• Cook and stir until mixture is slightly thickened.
• Add shredded cheese and cook until cheese is melted.
• In a 2 1/2-qt casserole dish, add the thawed corn and cooked drained broccoli.
• Toss to blend.
• Pour cheese over broccoli mixture.
• Mix the cracker crumbs with the melted butter and sprinkle on top of casserole.
• Bake for 20 minutes.

SCALLOPED POTATOES & BROCCOLI

Steps:

• Heat oven to 325 degrees F.
• Parboil potato slices approximately 5 minutes.
• In large bowl, combine soup, milk, sur cream, grated cheese and onion.
• Add drained potato slices and drained, thawed broccoli. Stir until well mixed.
• Grease a 9x13 inch baking dish. Transfer mixture to dish.
• Bake 1-1/4 to 1-1/2 hours until potatoes are tender. Let stand 5 minutes before serving.

CHEESY SCALLOPED BROCCOLI

Steps:

• 1. Cut off bottom inch of the stem and discard. Separate remaining stem from florets as near to the crown as you can. Thoroughly wash all. Cut the stem into bite-size pieces and separate the individual florets.
• 2. Fill a large saucepan half full of water and bring to boil. Add 1 tsp. salt and broccoli stem pieces. Cover and simmer over low heat for 2 minutes.
• 3. Add florets and bring to second boil. Simmer, covered, for 5 minutes more. Drain and add 1 Tbsp. butter.
• 4. In another saucepan, melt 3 Tbsp. butter; mix in 3 Tbsp. flour and 1/4 tsp. salt. Gradually add milk, stirring constantly, over medium heat, until sauce begins to thicken. Remove from heat.
• 5. In a small bowl, melt 2 Tbsp. butter in microwave. Add bread crumbs and mix thoroughly; set aside.
• 6. In casserole dish that has been sprayed with cooking spray, layer half the broccoli, half the cheese, and half the white sauce. Repeat and top with buttered bread crumbs.
• 7. Bake in a pre-heated 375-degree oven for 25 minutes or until golden brown.

PENNETTE WITH SEA SCALLOPS AND BROCCOLI FLORETS

Steps:

• Bring a large pot of water to a boil. Fill a large bowl with water and ice. Cut the florets of broccoli from the stems. Add enough salt to the boiling water so that it tastes salty. Boil the broccoli stems for 3 minutes, then add the florets and cook for 3 to 4 minutes more. Using a slotted spoon, transfer the broccoli to the ice bath. Strain when cool. Divide the large florets into bite-size pieces and slice the stems into thin rounds. Keep the boiling water over low heat for use later.
• Rinse the scallops, removing the tough muscle if necessary. Pat scallops dry with a kitchen towel and slice them crosswise into thin rounds.
• When ready to serve, bring the water back to a boil. Add the pennette and cook, stirring occasionally, until al dente, about 8 minutes.
• In a large skillet, melt the butter over medium heat. Add the onion and cook, stirring until very soft; do not let brown. Add the scallops, thyme, red pepper and paprika. Season with salt. Cook just until the scallops turn opaque, 2 to 3 minutes. Add the broccoli and cook until heated through, 1 to 2 minutes more.Remove from heat.
• Drain the pasta and add it to the broccoli scallop mixture. Set the skillet back over medium-high heat and toss until combined. Stir in the Parmesan and serve immediately.

STIR-FRIED SCALLOPS WITH BROCCOLI

Steps:

• Trim the large leaves from the broccoli, and cut off any tough ends of lower stems. Rinse broccoli with cool water. Cut stems and florets into bite-size pieces. Cut stem ends from the mushrooms, and cut the mushrooms into 1/4-inch slices.
• If the scallops are larger than 1 inch in diameter, cut each in half. Rinse with cool water, and pat dry with paper towels. Drain the roasted red peppers in a strainer; cut the red peppers into slices.
• In a 2-quart saucepan, heat the rice and water to boiling over medium-high heat, stirring occasionally to prevent sticking. Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Cover with lid; cook about 15 minutes or until rice is fluffy and tender. While the rice is cooking, continue with the recipe.
• In a 3-quart saucepan or 12-inch skillet, melt the butter over medium heat. Add the mushrooms; cook about 5 minutes, stirring frequently, until tender when pierced with a fork.
• Stir in the scallops, broccoli and roasted red peppers. Cook 3 to 4 minutes, stirring frequently, until scallops are white and opaque. Remove the saucepan from the heat.
• Place the cornstarch in a medium bowl. Gradually stir the chicken broth into the cornstarch until the mixture is smooth. Stir the broth mixture and soy sauce into the scallop mixture. Heat to boiling over high heat, stirring constantly. Continue boiling 1 minute, stirring constantly. Serve over rice.

SEIZED SCALLOPS WITH BROCCOLI RABE

Steps:

• For the broccoli rape: With a sharp knife peel off and discard the thick, fibrous skin covering the larger broccoli rabe stems. Cut the vegetable into 1 1/2-to-2-inch pieces. Rinse well and dry thoroughly.
• No more than 30 minutes before serving time, heat the olive oil in a saucepan. Add the garlic and pepper flakes to the hot oil and stir for about 4 seconds, then add the broccoli, water and salt. Cover and cook for 5 minutes. By then, most of the liquid should be gone. Set the broccoli rabe aside while you prepare the scallops.
• For the scallops: Remove the small sinew, which tends to be tough, from each scallop. Rinse the scallops in cool water to remove any sand and dry them thoroughly. In a bowl mix the scallops with the olive oil, salt, thyme and pepper.
• At serving time, heat a skillet for about 3 minutes, until very hot. Add the scallops, spreading them to create one layer, and cook them over high heat for about 2 minutes, turning them occasionally so they brown well on all sides. Cover the skillet and set it aside off the heat for about 1 minute so the scallops continue to cook in the residual heat.
• Meanwhile, in a small bowl mix together the sauce ingredients. Divide the broccoli rabe among six plates and arrange the scallops on top, about five per plate. Spoon some sauce over the scallops and serve immediately.

SCALLOPED BROCCOLI AND CHEESE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Parboil the broccoli florets until still crisp-tender and then drain well.
• Place the prepared broccoli in a 9x13 inch baking dish (or at least a 3 quart casserole dish).
• In a small bowl or 2 cup measure, mix together the soup, milk and 1/2 cup shredded cheese.
• Pour soup mixture over the broccoli and spread evenly.
• *Optional* Sprinkle more shredded cheese over the top of the soup mixture.
• Melt butter in a small saucepan then add breadcrumbs and mix together. The breadcrumbs should be lightly coated - use an amount that fits your needs.
• Spread breadcrumb mixture over the top of the casserole to cover.
• Bake for 30 minutes in the 350 degree oven (uncovered).
• I have prepared this dish the day before and covered it well and then actually baked it the next day and it does fine.
• You can also add cubed cooked chicken to this recipe (about 2 cups). Place the chicken over the broccoli layer and then pour the soup mixture over that. I usually make a bit more soup mixture when adding the chicken. Makes a great one dish meal using leftover ingredients.