Seafood Bubbly Bake Recipes

SEAFOOD BAKE

Steps:

• Bring water, wine and dill to a boil.
• Add scallops; simmer 2 minutes.
• Add shrimp; simmer 3-4 minutes longer or until shrimp are opaque.
• Remove from heat.
• Put seafood in a shallow 1 1/2 Quart baking dish. Set aside; reserve liquid.
• Heat 1/4 C butter in skillet; saute mushrooms with chives or green onions.
• Stir in flour continue cooking 1 minute until bubbly.
• Stir in cream and 1 Cup of the reserved fish stock.
• Cook slowly until thick. Add salt and pepper if desired.
• Pour sauce over seafood.
• Mix cracker crumbs and the 3 T melted butter.
• Sprinkle cracker crumbs over the seafood.
• Bake at 400 for 15-20 minutes or until bubbly and lightly browned.

SEAFOOD POTPIE

Steps:

• Melt the butter in a large saute pan over medium heat. Add the chopped onion and fennel and cook for 10 to 15 minutes, until the onions are translucent. Add the flour and cook over low heat for 1 more minute, stirring occasionally.
• Meanwhile, bring the stock to a simmer in a large saucepan. Add the shrimp and scallops and cook for 2 minutes, just until firm. Remove the seafood to a large bowl with a slotted spoon, reserving the stock.
• When the flour is cooked in the onion and fennel mixture, slowly add the stock, the Pernod, salt, and pepper and simmer for 3 minutes. Stir in the heavy cream.
• Cut the lobster meat into medium-size cubes and add it to the onion and fennel mixture with the shrimp and scallops. Add the frozen peas, frozen onions, and parsley and pour the mixture into a 9 by 13 by 2 baking dish.
• For the pastry, mix the flour, salt, and baking powder in a food processor fitted with a steel blade. Add the butter and pulse 10 times, until the butter is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough on a floured surface and knead quickly into a ball. Wrap the dough in plastic and allow it to rest for 30 minutes in the refrigerator.
• Meanwhile, preheat the oven to 375 degrees.
• Roll the dough out to fit the baking dish with about 1/4-inch overlap. Use the egg wash to paint the outside rim of the dish. Place the dough on the filled baking dish and press it lightly to adhere to egg wash. Brush the dough with egg wash. Make 3 slashes in the top to allow the steam to escape. Place the dish on a sheet pan lined with parchment paper and bake for 1 hour and 15 minutes, until the top is golden brown and the filling is bubbling hot.

SEAFOOD DIP

Steps:

• In a large bowl, mix the first 10 ingredients until smooth. Spread in a 9-in. pie plate. Sprinkle with bread crumbs. , Cover and bake at 350° for 20 minutes or until bubbly. Uncover and bake 5 minutes more. Serve with crackers, celery sticks or other raw vegetables.

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.

HADDOCK BUBBLY BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 2 quart casserole dish.
• Arrange fish fillets in the bottom of the prepared casserole dish, and sprinkle with salt and pepper to taste. Layer onion slices over fish. Spread cream of mushroom soup over all, and top with shredded cheese.
• Bake in preheated oven for about 40 minutes, or until bubbly and fish flakes easily with a fork.

SEAFOOD BUBBLY BAKE

Steps:

• 1. Heat oven to 400°. Melt 4 tbsp. butter in a 4-qt. saucepan over medium-high heat. Add mushrooms, garlic, celery, bell pepper, and onion; cook, stirring occasionally, until soft, about 8 minutes. Add wine; cook until liquid is reduced by half, about 3 minutes. Add flour; cook, stirring until smooth, for 2 minutes. Whisk in milk and cream; bring to a boil. Reduce heat to medium; cook until slightly thickened, 3-4 minutes. Stir in lobster, haddock, scallops, lemon juice, mustard, salt, and pepper. Divide mixture evenly among six 6-oz. ramekins; place ramekins on a baking sheet and set aside. 2. Mix bread crumbs, cheese, and paprika in a bowl; sprinkle mixture evenly over each ramekin and dot with remaining butter. Bake until lightly browned and bubbling in the center, about 20 minutes. Sprinkle with parsley, if you like.

BUBBLY BAKE

Steps:

• Rinse scallops and set aside.
• Melt butter and sauté green onion and mushroom until onion becomes transparent.
• Add flour and cook slightly but do not allow flour to brown.
• Add cream and stir until sauce has slightly thickened.
• Add wine, salt and pepper, stirring until blended.
• Add scallops and pour into 1 1/2-quart casserole dish.
• Top with bread crumbs.( I like to drizzle a little melted butter over the bread crumbs).
• Bake in a preheated 350°F oven for 25 minutes.

AMAZING SEAFOOD CASSEROLE BAKE

Steps:

• Set oven to 350 degrees.
• Grease/butter a large casserole dish, enough to hold the complete mixture, I use my large white Corning Ware dish for this.
• In a large saucepan, melt butter over low heat until melted.
• Add/whisk in flour, mustard, onion, garlic Worcestershire sauce, paprika, salt, pepper and tabasco sauce; whisk for 2 minutes.
• Carefully add in the half and half cream, whisking constantly until thickened, adjusting the salt to taste.
• Remove from heat and add/mix in the gruyere cheese until melted.
• Transfer the mixture into a large bowl.
• Add in the seafood and olives; mix until well combined.
• Transfer mixture to prepared casserole dish.
• Brush the top of the casserole with lemon juice.
• Sprinkle grated Parmesan cheese on top.
• At this point the casserole may be refigerated, and baked later.
• Bake for about 30 minutes, or until hot and bubbly.