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

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.

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 & SCALLOP CASSEROLE RECIPE - (4.3/5)



Shrimp & Scallop Casserole Recipe - (4.3/5) image

Provided by á-6419

Number Of Ingredients 9

1 lb fresh shrimp, cleaned
3/4 lb small scallops
1/2 cup butter
1/4 cup flour
1 1/2 cup milk
2 tbs marsala wine
1 cup bread crumbs
1/4 cup grated cheese
salt, pepper, paprika

Steps:

  • Cook seafood in 1/4 cup butter 4 to 5 minutes. Stir, add salt and pepper. Blend in flour and gradually add milk until thick. Add wine. Pour into shallow baking dish. Melt remaining butter, mix with bread crumbs and cheese. Sprinkle over top of mixture, add paprika. Bake at 350 degrees about 15 minutes.

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

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

SCALLOPS CASSEROLE



SCALLOPS CASSEROLE image

Categories     Shellfish     Bake

Yield 6-8 people

Number Of Ingredients 12

2 pounds Scallops (I prefer
the large)
1/2 cup Light Cream
1/4 cup White Wine
1 Tablespoon Minced Onion
1/8 teaspoon White Pepper
1/8 teaspoon Ground Ginger
1 1/2 teaspoons Salt
COMBINE & USE FOR TOPPING:
2 Tablespoons Melted Butter
2 Tablespoons Parmesan
2 Tablespoons PankoBreadcrumbs

Steps:

  • Preheat oven to 300 degrees. Arrange scallops at bottom of well-greased 2 quart casserole dish. Combine next 6 ingredients and pour over scallops. Combine last 3 ingredients and put over top of scallops. Cook casserole for 30 minutes at 300 degrees,check for doneness, then raise heat to 450 degrees for 5 minutes to brown.

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

BAKED SCALLOPS



Baked Scallops image

The pan juices that are released from baking the scallops mix with creme fraiche and white wine to create a delicious garlicky sauce. Serve this gratin with crusty bread for dipping, or for a heartier dish, serve over thin spaghetti tossed in olive oil.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 30m

Number Of Ingredients 12

1/4 cup plus 1 tablespoon unsalted butter, melted
1/4 cup creme fraiche
3 tablespoons dry white wine, such as sauvignon blanc
1 teaspoon finely grated lemon zest (from 1 lemon)
Kosher salt and freshly ground pepper
1 pound bay scallops, tough muscle removed if necessary and patted dry
2/3 cup panko breadcrumbs
1/2 cup grated Parmesan
2 cloves garlic, minced (2 teaspoons)
1 tablespoon finely chopped fresh red chile, such as Fresno or red serrano
3 tablespoons chopped fresh flat-leaf parsley
Crusty bread, for serving

Steps:

  • Preheat oven to 425 degrees. Coat bottom of a 1 1/2-quart shallow baking dish with 1 tablespoon butter; set aside.
  • In a medium bowl, whisk together creme fraiche, wine, and lemon zest; season with 1/2 teaspoon salt. Add scallops, tossing to coat.
  • In a small bowl, mix together panko, Parmesan, garlic, chile, and remaining 1/4 cup butter. Add scallops to prepared dish, then pour creme fraiche mixture evenly over top. Top with panko mixture and a few grinds of pepper.
  • Bake until sizzling and golden, about 8 minutes. Switch oven to broiler setting; broil until breadcrumbs are browned, about 1 minute more. Sprinkle with parsley; serve immediately, with crusty bread.

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