Mini Scallop Casseroles Recipes

MINI SCALLOP CASSEROLES

Steps:

• In a large skillet, saute the celery, mushrooms, green pepper and onion in butter until tender. Stir in the flour, salt and pepper until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Reduce heat; add scallops. Cook, stirring occasionally, for 3-4 minutes or until scallops are firm and opaque.
• Divide mixture among four 10-oz. ramekins or custard cups. In a small bowl, combine crumbs and butter; sprinkle over scallop mixture. Bake, uncovered, at 350° for 15-20 minutes or until bubbly. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

NEW ENGLAND SCALLOP CASSEROLE

Steps:

• Butter a large baking dish with 2 tbsp.
• butter.
• Layer mushrooms on bottom and top with scallops.
• Sprinkle with salt and pepper.
• Melt 1/4 cup butter and stir in flour.
• Gradually stir in wine and cook until sauce is thick.
• Gradually stir in cream and season with salt and pepper.
• pour sauce over casserole.
• Sprinkle with paprika.
• Cover and bake at 350 for 30 to 40 minutes.

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.