Scallops 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

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

LEGAL SEAFOOD BAKED SCALLOPS



Legal Seafood Baked Scallops image

Prepare Baked Scallops just like the famous Legal Seafood does.

Provided by Stephanie Manley

Categories     Main Course

Time 30m

Number Of Ingredients 7

2 pounds sea scallops
salt and pepper to taste
1 tablespoon fresh thyme leaves minced
1/2 cup buttermilk
20 crushed Ritz Crackers
1/4 cup melted butter
1 lemon

Steps:

  • Heat oven to 400 degrees.
  • In a bowl, season the scallops with salt and pepper. Add thyme and buttermilk and toss to coat the scallops.
  • Evenly place the scallops in an oven-proof casserole and cover with hand-crushed Ritz crackers. Top with melted butter and bake for 20 minutes.
  • Squeeze juice of lemon over the scallops and serve immediately.

Nutrition Facts : Calories 179 kcal, Carbohydrate 10 g, Protein 14 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 44 mg, Sodium 577 mg, Sugar 1 g, ServingSize 1 serving

AWESOME BAKED SEA SCALLOPS



Awesome Baked Sea Scallops image

Large sea scallops are combined with garlic, shallots, butter, and bread crumbs then baked to perfection. Being from Maine, we love our seafood, and this is one of the greats!

Provided by Christine Laliberte

Categories     Seafood     Shellfish     Scallops

Time 24m

Yield 4

Number Of Ingredients 10

16 sea scallops, rinsed and drained
5 tablespoons butter, melted
5 cloves garlic, minced
2 shallots, chopped
3 pinches ground nutmeg
salt and pepper to taste
1 cup bread crumbs
4 tablespoons olive oil
¼ cup chopped parsley
1 lemon wedges for garnish

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Place scallops, melted butter, garlic, and shallots in a bowl. Season with nutmeg, salt, and pepper. Stir gently to combine. Transfer to a casserole dish.
  • In a separate bowl, combine bread crumbs and olive oil. Sprinkle on top of scallops.
  • Bake in preheated oven until crumbs are brown and scallops are done, about 11 to 14 minutes. Top with parsley, and serve with lemon wedges on the side.

Nutrition Facts : Calories 440.3 calories, Carbohydrate 29.8 g, Cholesterol 58 mg, Fat 30.2 g, Fiber 3 g, Protein 15.2 g, SaturatedFat 11.6 g, Sodium 442.2 mg, Sugar 2.8 g

CAPE COD SEAFOOD CASSEROLE RECIPE



Cape Cod Seafood Casserole Recipe image

This easy seafood casserole recipe is a family favorite.

Provided by Ellen Christian

Categories     Entree

Time 1h5m

Number Of Ingredients 11

8 ounces thin egg noodles
1/2 cup butter divided
1 lb mushrooms, sliced
2 lbs shrimp, peeled and deveined
2 lbs bay scallops, trimmed
6 tbsp all purpose flour
1/2 tsp salt
1/8 tsp black pepper
4 cups of milk
2 cups shredded sharp cheddar cheese
1/2 tsp paprika

Steps:

  • In a large pot of boiling water, cook noodles according to package directions until just tender.
  • Drain and transfer to 12 cup casserole dish.
  • Meanwhile, in a large skillet, melt 2 tbsp of butter over medium-high heat.
  • Saute mushrooms for 5 to 7 minutes or until tender.
  • Spread over noodles, along with shrimp and scallops.
  • In a small sauce pan, melt remaining butter over medium heat. Whisk in flour, salt and pepper. Cook, stirring constantly for about 2 minutes or until smooth.
  • Gradually whisk in milk and cook, stirring constantly, until thickened. Pour over noodle mixture and sprinkle with cheese.
  • Cover and bake in preheated (350F) oven for 40 to 45 minutes or until hot and bubbly.
  • Remove from oven and preheat broiler. Uncover casserole, sprinkle with paprika and broil for 3 to 5 minutes or until top is golden brown.

Nutrition Facts : Calories 979 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 521 milligrams cholesterol, Fat 49 grams fat, Fiber 2 grams fiber, Protein 94 grams protein, SaturatedFat 28 grams saturated fat, ServingSize 1 cup, Sodium 3331 grams sodium, Sugar 2 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 16 grams unsaturated fat

SPECIAL SEAFOOD CASSEROLE



Special Seafood Casserole image

I first sampled this casserole at a baby shower and founds myself going back for more!

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 16

1/2 pound sea scallops
1 small onion, finely chopped
1 celery rib, finely chopped
6 tablespoons butter, cubed
7 tablespoons all-purpose flour
1-1/2 cups half-and-half cream
1 cup shredded sharp cheddar cheese
6 tablespoons sherry or apple juice
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 pound cooked medium shrimp, peeled and deveined
1 can (6 ounces) crab
1 can (14 ounces) water-packed artichoke hearts, drained, rinsed, chopped and patted dry
1 can (8 ounces) sliced water chestnuts, drained
1/2 cup sliced almonds
1/4 cup grated Parmesan cheese

Steps:

  • Preheat oven to 350°. In a Dutch oven, saute scallops, onion and celery in butter until scallops are firm and opaque. Stir in flour until blended. Add cream. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; add cheddar cheese, sherry, salt and cayenne, stirring until cheese is melted. Remove from heat; set aside., In a greased 11x7-in. baking dish, layer the shrimp, crab, artichokes and water chestnuts. Top with sauce. Sprinkle with almonds and Parmesan cheese. , Bake, uncovered, 25-30 minutes or until heated through. Let stand 10 minutes before serving.

Nutrition Facts : Calories 518 calories, Fat 30g fat (16g saturated fat), Cholesterol 236mg cholesterol, Sodium 894mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 2g fiber), Protein 38g protein.

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

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

SEAFOOD CASSEROLE



Seafood Casserole image

This seafood casserole is full of shrimp and scallops so it's a seafood lover's delight. Perfect for Lent.

Provided by Judith Hannemann

Categories     Dinner

Time 30m

Number Of Ingredients 9

8 oz haddock (cleaned and skinned - see NOTES)
1 lb scallops (see NOTES)
1 lb large shrimp (cleaned and deviened)
3- 4 garlic cloves (minced)
1/2 cup heavy cream ((or up to 3/4 cup))
1/2 cup shredded Swiss cheese
2 tbs grated Parmesan
Paprika
Sea salt and pepper

Steps:

  • Preheat oven to 375 degrees F.
  • Spray a glass or ceramic 7 x 11 baking dish with cooking spray
  • Cut haddock into about 1 1/2 in chunks and lay in pan. Add shrimp and scallops. Sprinkle with salt and pepper to taste.
  • Add minced garlic to fish and shrimp
  • Pour heavy cream over the fish and add Swiss cheese.
  • Sprinkle with paprika and Parmesan cheese. Bake for about 15-20 minutes being careful to not over bake so the shrimp doesn't overcook

Nutrition Facts : ServingSize 1 serving, Calories 271 kcal, Carbohydrate 5 g, Protein 34 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 266 mg, Sodium 1015 mg, Fiber 1 g, Sugar 1 g

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.

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