Casserole Of Scallops Fine Company Dish Recipes

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.

BAKED SCALLOP CASSEROLE "DOWNEAST" STYLE

Steps:

• Pre heat oven to 450°F.
• Pulse oyster crackers in a food processor until coarsely ground. If you do not have a food processor, place in Ziploc bag and crush until coarse.
• Add melted butter, parsley, and lemon zest. Pulse (or mix well) JUST to combine and keep chilled.
• In a bowl, combine the scallops, garlic, wine, and melted butter. Toss well to combine.
• Season scallops with salt and pepper.
• Transfer to a casserole dish in one layer. Sprinkle the cracker mixture evenly over the scallops.
• Bake for 14-16 minutes, until crumbs have browned and scallops are cooked through.

PRAWN & SCALLOP CASSEROLE

Steps:

• Cook the noodles drain& set aside.
• In a frypan saute the garlic,mushrooms& onions until just soft.
• Mix all the ingredients (except Cheese& bread crumbs).
• Gently mix in the noodles.
• Put in buttered oven proof dish.
• Bake at 350F degrees for 40 minutes.
• Sprinkle cheese and crumbs on top and return to oven until the cheese is bubbly.

SCALLOP AU GRATIN CASSEROLE

Steps:

• Combine all ingredients together in a small casserole dish.
• Preheat over to 350.
• Cook for 25-30 minutes.

SCALLOP CASSEROLE

Steps:

• Preheat oven to 350F/180°C.
• Cook pasta al dente. Drain and place in shallow casserole dish.
• In a large heavy skillet, heat butter and oil and add asparagus and scallions. Saute about four minutes.
• Add stock and sherry and simmer for five minutes. Add mushrooms and scallops and simmer another five minutes.
• Add cream and parmesan and stir. Add to pasta in casserole dish and mix well.
• Bake for 15-20 minutes.