Best Scallop And Mushroom Casserole Recipes

BAKED SCALLOPS WITH MUSHROOMS

Steps:

• Preheat oven to 450°.
• In a large heavy bottom frying pan, melt 1/4 cup of butter; add green pepper and onion and sauté over medium heat for 3 minutes.
• Add sliced mushrooms and cook for 3 minutes.
• Add 2 tablespoons butter to pan and sprinkle in flour, salt and lemon pepper; mix well and cook on low heat for 3 more minutes, stirring constantly.
• Remove from heat, add half and half cream, cheese, paprika and nutmeg and stir to mix.
• Return to heat and on medium-high heat return to boiling, stirring constantly.
• Reduce heat to low and cook until mixture is thick and smooth stirring frequently.
• Remove from heat, stir in scallops and wine.
• Spoon mixture into buttered scallop shells or buttered baking dishes, about 1 cup size.
• In a small bowl, mix together bread crumbs with Italian seasoning mix and 2 tablespoons of melted butter.
• Sprinkle bread crumb mixture over scallop mixture in each dish.
• Bake in preheated 450°F oven for 12 to 15 minutes or until bubbling and lightly browned on top.
• Serve immediately.
• If scallops are large, cut into smaller chunks before adding to mixture.

COQUILLES ST. JACQUES (SCALLOPS WITH MUSHROOMS IN CREAM SAUCE)

Steps:

• Melt 1 tablespoon of the butter in a saucepan and add the shallots. Cook briefly, stirring, and add the mushrooms. Cook until wilted and add the salt, pepper, and wine. Add the scallops and bring to the boil. Cook until all the scallops are heated through, stirring gently as necessary. Take care not to let the scallops overcook or they will toughen. Using a slotted spoon, remove and set aside the scallops and mushrooms. Reserve the liquid. There should be about 3/4 cup of liquid. Melt 2 tablespoons of butter in a saucepan and add the flour, stirring rapidly with a wire whisk. When blended add the reserved liquid, stirring until thickened and smooth. Add the milk and 1 cup of the cream. Cook for about 5 minutes. Add salt and pepper to taste and a pinch of cayenne. Whip the remaining 2 tablespoons of heavy cream. Fold it into the sauce. Use 6 individual scallop shells or ramekins. Spoon equal portions of the scallops and mushrooms into each shell. Spoon the sauce over the scallop mixture. Preheat the broiler to high. Place the filled shells under the broiler about 6 inches from the source of heat and bake until a nice brown glaze forms on top. As the scallops broil, turn shells occasionally for even browning, about 5 minutes. Serve immediately.

SAUTEED MUSHROOMS AND SCALLOPS

Steps:

• Melt butter in a medium pan over medium heat. Add mushrooms, cumin, and pepper. Saute until mushrooms are lightly browned, about 5 minutes.
• Add onion and garlic; saute until translucent, about 5 minutes. Add scallops; cook and stir until opaque, about 3 minutes. Remove from heat.

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.

INA GARTEN'S MAKE-AHEAD COQUILLES ST.-JACQUES

Steps:

• Set a saucepan over medium heat, and melt 4 tablespoons of the butter in it. When it foams, add the flour, and cook for approximately 4 minutes, whisking constantly. Add the stock, and whisk again, until it is smooth and thick. Add the cream, curry powder, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Bring the sauce just to a boil, then lower heat and simmer for approximately 10 minutes, stirring occasionally. Set aside.
• Put 3 tablespoons butter in a large sauté pan set over medium heat. When it melts and foams, add the shallots, and cook, stirring occasionally, until they are clear and tender, approximately 5 minutes. Add the sliced mushroom caps, and cook for 8 to 10 minutes, until they have released their liquid and are just starting to brown. Add the brandy or Cognac, and cook for 1 to 2 minutes, until the alcohol has mostly evaporated. Add a teaspoon of salt to the mixture and 1/2 teaspoon of pepper, and stir again to combine. Add mushroom mixture to the cream sauce, and set aside.
• Combine the bread crumbs, parsley and Gruyère in a large bowl, stir to combine, then moisten the mixture with the olive oil, stirring again to combine.
• Use last tablespoon of butter to grease 6 1 1/2-cup gratin dishes. Divide the scallops evenly among them and top with equal amounts of the cream and mushroom sauce. Top each gratin dish with a handful or two of the bread-crumb mixture. Place dishes on a sheet tray, cover gently with foil or plastic wrap and store in the refrigerator for up to a day.
• When ready to cook, preheat the oven to 400. Remove cover from sheet tray, and place in the oven for approximately 20 minutes, or until the tops are lightly browned and bubbling and the scallops are cooked through.

SCALLOP AND MUSHROOM CASSEROLE RECIPE

Steps:

• Heat half the butter in a skillet over high heat and saute the scallops until lightly browned and not cooked through, about 1 minute per side. Transfer to a greased baking dish. Reduce the heat to medium, add the remaining butter, and saute the mushrooms, onion, and garlic for 3 minutes. Add the wine and reduce by half, about 2 minutes. Add the half-and-half, mustard, lemon juice, salt, and pepper and pour over the scallops. Add the cooked rice and stir to combine. Bake covered in a preheated 350F (180C) oven until bubbly, about 30 minutes. Serve garnished with chopped herbs. Serves 4 to 6.

BAKED MUSHROOM AND SCALLOPS

Steps:

• Heat half the butter in a skillet over high heat and saute the scallops until lightly browned and not cooked through, about 1 minute per side.
• (Over-sauteeing them will cause them to be tough, so avoid the temptation.) Transfer mixture to a greased glass baking dish.
• Reduce the heat to medium, add the remaining butter, and saute the mushrooms, onion, and garlic for 3 minutes.
• Add the wine and reduce by half, stirring constantly for about 2 minutes.
• Be SURE not to let the mixture burn.
• Add the half-and-half, mustard, lemon juice, salt, and pepper and pour over the scallops.
• Add the cooked rice and stir to combine.
• Bake covered in a preheated 350F oven until bubbly, about 30 minutes.
• Serve garnished with chopped herbs.

BAKED SCALLOPS AND MUSHROOMS IN GARLIC SAUCE

Steps:

• Rinse the scallops in cold water and pat dry with paper towels.
• Remove the stems from the mushrooms and reserve both the stems and caps.
• Brush a shallow (8- to 9-inch diameter) baking dish with 1 tablespoon of olive oil; preheat the oven to 350 degrees.
• Toss the scallops with the flour and arrange them with the mushroom caps in a single layer in the dish.
• Pour the wine into the dish along the edge.
• Finely chop the mushroom stems and mix them with the bread crumbs, onion, parsley, garlic, pepper flakes and salt. Sprinkle this mixture over the scallops and mushrooms.
• Drizzle with the remaining olive oil.
• Bake in the heated oven until the mushrooms are soft and scallops are cooked through, about 30 minutes.
• Serve warm, or cover and refrigerate up to 24 hours.
• To reheat, loosely cover with foil and bake for about 45 minutes in a 350 degree oven.

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.

SCALLOPS AND SHRIMP WITH MUSHROOMS

Steps:

• Season the scallops and shrimp with freshly ground pepper and set aside.
• In a 12 inch non-stick skillet, heat 2 tablespoons of olive oil until smoking.
• Place the scallops in and DO NOT move them.
• Allow them to cook until crisp and golden brown, unmoved on same side for 5 to 6 minutes.
• In a 14 inch saute pan, heat remaining olive oil over high heat until smoking.
• Add shallots and saute until softened, about 3 to 4 minutes.
• Slice the mushrooms into 1/4 inch slices and add them to the saute pan.
• Toss 3 to 4 minutes until softened.
• Add the shrimp.
• Add the vinegar and turn shrimp until they are pink.
• Then add the frisee or endive.
• Toss quickly, season with salt and pepper to taste, and divide among 2 dinner plates.
• Without turning the scallops, remove scallops and arrange 8 on each plate.
• Drizzle with olive oil and serve.