Scallop Ritz Casserole Food

BAKED RITZY SCALLOPS

Steps:

• Preheat the oven to 350 degrees.
• Melt the butter in a microwave safe bowl.
• Mix the cracker crumbs with the melted butter.
• Roll scallops in crumb mixture until coverd.
• Place the scallops in a baking pan or dish.
• Sprinkle the scallops with the cheese, salt& pepper.
• Bake for approximately 20 minutes.

RITZY SEAFOOD CASSEROLE

Steps:

• Crush crackers and mix with melted butter.
• Cover the bottom of a 9x11" baking pan with 1/2 the mixture.
• Place fish over crumbs.
• Mix soup, wine and hot sauce and pour over fish.
• Top with remaining cracker mix.
• Bake at 350 F for 35 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.

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.

SEAFOOD CASSEROLE

Steps:

• Par boil the scallops for 3-5 minutes in water, drain and set aside.
• Par boil the haddock in water about 5 minutes, drain reserving 2/3 cup of cooking liquid. Flake haddock into large pieces and set aside.
• Mix melted margarine with crushed Ritz Crackers and set aside.
• Combine cooked scallops, haddock, clams and onion.
• Using one half of the crumb mixture, combine with the fish. Season lightly with salt and pepper if you wish.
• Combine thawed soup and haddock juice, mix with fish and taste for seasoning.
• Put in a 2 quart casserole. Casserole can be put in the refrigerator at this time and baked later.
• Before baking, cover top with remaining crumb mixture.
• Bake at 350 degrees for 40 minutes.

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.