MINI SCALLOP CASSEROLES
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
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
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
Prepare Baked Scallops just like the famous Legal Seafood does.
Provided by Stephanie Manley
Categories Main Course
Time 30m
Number Of Ingredients 7
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
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
This easy seafood casserole recipe is a family favorite.
Provided by Ellen Christian
Categories Entree
Time 1h5m
Number Of Ingredients 11
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
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
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
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
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
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
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
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
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
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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