Bay Scallop Casserole Food

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.

MINI SCALLOP CASSEROLES

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.

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.

SAUTEED BAY SCALLOPS WITH LEMON BUTTER

Steps:

• Choose a saute pan large enough to hold all of the scallops in one layer without overcrowding the pan or without them touching each other. Cook in batches if necessary. Heat the oil and 1 tablespoon of the butter until nearly smoking. Add the scallops and do not move or shake pan, but allow the scallops to brown well on one side before tossing the pan to flip them or gently turning them with a spatula to cook the second side.
• Remove the scallops from the pan and place on a warm serving platter. Return the pan in which the scallops had been cooked to the fire, add the remaining 2 tablespoons of sweet butter, and cook until the butter begins to turn a light brown color. When the butter has browned to a hazelnut color add the lemon juice and chopped parsley.
• Pour the classic lemon butter over the scallops, garnish with heart-shaped croutons and serve promptly.

BAY SCALLOP GRATIN

Steps:

• Preheat the oven to 425 degrees F. Place 6 (6-inch round) gratin dishes on a sheet pan.
• To make the topping, place the butter in the bowl of an electric mixer fitted with the paddle attachment (you can also use a hand mixer). With the mixer on low speed, add the garlic, shallot, prosciutto, parsley, lemon juice, Pernod, salt, and pepper and mix until combined. With the mixer still on low, add the olive oil slowly as though making mayonnaise, until combined. Fold the panko in with a rubber spatula and set aside.
• Preheat the broiler, if it's separate from your oven.
• Place 1 tablespoon of the wine in the bottom of each gratin dish. With a small sharp knife, remove the white muscle and membrane from the side of each scallop and discard. Pat the scallops dry with paper towels and distribute them among the 3 dishes. Spoon the garlic butter evenly over the top of the scallops. Bake for 10 to 12 minutes, until the topping is golden and sizzling and the scallops are barely done. If you want the top crustier, place the dishes under the broiler for 2 minutes, until browned. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty French bread.

SCALLOP RITZ CASSEROLE

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.

SPECIAL SEAFOOD CASSEROLE

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.

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.