Best Casserole Of Scallops Fine Company Dish Recipes

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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

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.

SCALLOPS WITH RICE



Scallops With Rice image

Scallops aren't the cheapest seafood on the market, but their buttery flavor is worth the expense. This is a simple, wholesome recipe that will satisfy, whether it is just you or guests. I buy frozen scallops from the grocer, thaw them, and they work just fine. For the rice I like to use a quick-cooking Rice Select royal blend--texmati white, brown, wild, and red for some variety. Some of the grains are nutty flavored and slightly al dente, which contrasts with the rest of the ingredients. Serve the same wine you cook with: a dry chablis is recommended. Serve with a vegetable or other side dish of your choice. Adapted from "Cooking in a Casserole" (1967) by Robert C. Ackart, esq.

Provided by Cooking Beast

Categories     Rice

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

4 tablespoons butter
2 medium onions, chopped
3 tablespoons oil (olive is good)
1 1/2 cups raw natural rice
1 cup fresh parsley, chopped
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 cup dry white wine
1/4 teaspoon thyme
1 bay leaf, crumbled
1 1/2 lbs sea scallops
boiling water

Steps:

  • Assemble and prepare all ingredients
  • In a 5-quart casserole, melt butter, cook onion until translucent. Remove and reserve.
  • In casserole, heat oil and cook rice until it is well coated and begins to turn golden. Add reserved onion, parsley, and seasonings. Cover.
  • In a saucepan, heat wine with thyme and bay leaf. Add scallops and enough boiling water to cover. Reduce heat and simmer for 5 minutes. Remove and reserve scallops; strain and reserve broth.
  • Add 2 cups of broth to rice mixture in casserole; if necessary, add more boiling water to have 2 cups. Stir once, cover, bake at 350 F for 20 minutes.
  • Stir in scallops, cover, and bake for an additional 10 minutes.

NEW ENGLAND SCALLOP CASSEROLE



New England Scallop Casserole image

Make and share this New England Scallop Casserole recipe from Food.com.

Provided by Denise in NH

Categories     < 60 Mins

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 tablespoons butter
2 lbs scallops
1 lb small mushroom
1/4 cup butter
1 tablespoon minced garlic (I use the pre-minced in a jar)
4 tablespoons flour
1 cup chablis or 1 cup Chardonnay wine
1 1/2 cups light cream or 1 1/2 cups half-and-half
salt
pepper
paprika (to garnish)

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.

CASSEROLE OF SCALLOPS - FINE COMPANY DISH



Casserole of Scallops - Fine Company Dish image

This has long been my "go-to" company dish. It is fairly easy and always turns out tasting great. It is creamy indulgence, and an elegant dish. Never fails to please! Sometimes I sprinkle chopped parsley over the top for a bit of color. Yes, I know the "rule" about not combining fish or shellfish with cheese, but the Gruyere really complements the scallops! Wonderful with pasta!

Provided by Martha Price @karenella1

Categories     Fish

Number Of Ingredients 9

2 pound(s) bay scallops
1 and 1/2 cup(s) dry white wine
3 - shallots, minced
1/4 cup(s) lemon juice
6 tablespoon(s) butter
- salt and freshly ground pepper to taste
2 cup(s) heavy cream
3 - egg yolks
6 tablespoon(s) grated gruyere cheese

Steps:

  • Cook the scallops in a skillet with the wine, shallots, lemon juice, 3 tablespoons of the butter, and salt and pepper to taste. Simmer 6 - 8 minutes.
  • Remove the scallops to a 2 and 1/2 to 3 quart casserole. Cook down the sauce in skillet to 1 cup, boiling it vigorously. Add the cream. Mix together well and simmer briefly.
  • Beat some of the sauce into the egg yolks, return to the sauce and mix well. Do not boil. Stir in remaining butter.
  • Pour sauce over the scallops and sprinkle with grated cheese. Run under the broiler to brown the top delicately. Sprinkle with parsley, if desired.

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