Best Scallop Casserole Recipes

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.

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.

CREAMY SHRIMP AND SCALLOP CASSEROLE

Steps:

• CUT phyllo sheets into 13- x 9-inch rectangles; reserve half of phyllo sheets, keeping covered with a damp towel to prevent drying out.
• Stack remaining 8 sheets in a lightly greased 13- x 9-inch baking dish, lightly coating each sheet with vegetable cooking spray.
• BAKE on lowest oven rack at 400° for 5 minutes or until lightly browned, and set aside.
• PEEL shrimp, and devein, if desired.
• DRAIN spinach well, pressing between paper towels.
• MELT 1 tablespoon butter in a large skillet over medium heat; add garlic, and sauté 2 minutes.
• Add shrimp and scallops; cook 5 minutes or just until shrimp turn pink.
• Stir in cream cheese and next 4 ingredients until blended; remove from heat.
• Stir in spinach.
• MELT remaining 1/4 cup butter in a large saucepan over medium heat.
• Add flour, whisking constantly; cook, whisking constantly, 1 minute.
• Gradually add 2 cups half-and-half; cook, whisking constantly, 3 minutes or until mixture is thickened.
• Stir flour mixture into shrimp mixture.
• Spoon into prepared baking dish.
• STACK reserved phyllo sheets, coating each sheet with cooking spray.
• Roll up, jellyroll fashion, starting at long end, and cut into 1/4-inch slices.
• Unroll each piece, and gently twist; arrange twists in a diamond pattern over casserole.
• BAKE at 400° for 14 minutes or until golden.
• Let stand 10 minutes.
• Prep: 25 minutes, Cook: 15 minutes, Bake: 19 minutes, Stand: 10 minutes.

SHRIMP & SCALLOP CASSEROLE RECIPE - (4.3/5)

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.

RIBBON OYSTER SCALLOP CASSEROLE

Steps:

• Combine oyster soup, liquids from oysters and mushrooms in saucepan. Heat just to boiling. Stir in 1 1/2 c. of crushed oyster crackers: heat, stirring constantly, 3 minutes, or until mixture thickens. Remove from heat. Stir in Tabasco, oysters and mushrooms. Spoon into casserole dish. Melt butter in small saucepan, add remaining 1/2 c. crushed crackers, mix well and spoon in rows over oyster mixture. Bake @ 425 10 minutes or until crumbs are golden

BAY SCALLOP CASSEROLE

Steps:

• 1. Cook noodles per package directions, drain
• 2. Combine scallops, soup, milk, noodles, mayonnaise and seasoning. Mix well.
• 3. Put in greased casserole (1 1/2 or 2 qt. works fine.) Sprinkle shredded cheese on top and bake for 1 hour at 350 degrees

SANDRA'S SCALLOP CORN CASSEROLE

Steps:

• Divide out crackers into two separate servings of 1/2 cup and 1/4 cup.
• In a bowl combine cream corn, corn, egg yolks, 1/2 cup crackers, 2 tbsp butter, sugar, salt and pepper. Stir well.
• In separate bowl, beat egg whites until peaks form. Fold egg whites into corn mixture.
• Pour mixture into greased baking dish.
• In small bowl combine remaining crackers and 1 tbsp butter and mix well. Top baking dish with cracker mixture.
• Bake in a preheated 350°F oven for 30 minutes.
• Serve.

SCALLOP AU GRATIN CASSEROLE

Steps:

• Combine all ingredients together in a small casserole dish.
• Preheat over to 350.
• Cook for 25-30 minutes.

PRAWN & SCALLOP CASSEROLE

Steps:

• Cook the noodles drain& set aside.
• In a frypan saute the garlic,mushrooms& onions until just soft.
• Mix all the ingredients (except Cheese& bread crumbs).
• Gently mix in the noodles.
• Put in buttered oven proof dish.
• Bake at 350F degrees for 40 minutes.
• Sprinkle cheese and crumbs on top and return to oven until the cheese is bubbly.

GRAMMIE BEA'S HADDOCK OR SCALLOP CASSEROLE

Steps:

• Peel, and slice potatoes. Simmer until barely tender.
• Simmer fish in water until tender, about 10 minutes Flake with fork.
• Arrange layers of potatoes and fish in baking dish.
• Make a med. white sauce to equal 2 cups.
• Add peas, onion, and chopped eggs. Pour over fish and potatoes.
• Bake at 325, for about 20 mins., or until potatoes are lightly browned.
• Add salt and pepper, to taste.

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.

SCALLOP CASSEROLE

Steps:

• If using sea scallops cut them in half.
• Measure 1/4 cup of crused crackers and set aside.
• Sprinkle remaining crumbs evenly over the bottom of a 2 1/2 quart casserole.
• Cook scallops in boiling water or saute in frying pan with about 2 tablespoons butter for 2-3 minutes.
• Arrange over the top of the crumbs.
• Place asparagus over the top of the scallops.
• Layer egg slices over the top of the asparagus.
• Pour soup over the casserole.
• Sprinkle rest of crumbs and then cheese over the top.
• Pour melted butter over the top.
• Bake uncovered in a 350 degree oven for 35 minutes.
• NOTE: Casserole can be made ahead, make sure to cool the cooked scallops before assembling. Refrigerate until ready to bake.

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.