Best Scallops Casserole Recipes

SHRIMP & SCALLOPS WITH RICE IN CREAMY CASSEROLE

Steps:

• Preheat oven to 350°F; butter 8-inch square baking dish and set aside.
• In a sauté pan, melt butter until it foams and add flour slowly to form a paste. Slowly add milk and stir until sauce coats spoon, about 5-7 minutes Add salt. Remove from heat and set aside.
• Marinate shrimp, scallops in wine for 10 minutes In a sauce pan, sauté onion until soft, then add mushrooms.
• Add shrimp, scallops and wine and stir to coat with onions. Add garlic, salt and pepper and cook until shrimp and scallops are cooked, about 5 minutes
• Remove pan from heat and drain liquid into a 2 cup glass measuring cup. Set aside. Add enough white sauce to the shrimp liquid to make 2 cups.
• Put rice in prepared baking dish. Top with shrimp mix. Pour white sauce on top until shrimp and rice are covered. Sprinkle cheese on top. Bake 10-12 minutes until bubbly and cheese melts. Garnish with parsley and serve hot.

SPICY SHRIMP AND SCALLOPS PASTA CASSEROLE

Steps:

• Grease a 9x13 baking dish and set aside.
• Heat oil in saucepan, add onion and garlic and saute for 2 minutes.
• Add tomatoes, sauce, salt, red pepper, black pepper and basil.
• Simmer for 30 minutes, uncovered.
• Cook Penne pasta for 9 minutes, drain and add to prepared baking dish.
• In separate saucepan, melt butter, add shrimp and cook for 2 to 3 minutes.
• Add scallops and cook for 30 seconds, just to coat.
• Spoon seafood over noodles and top with tomato sauce.
• Sprinkle with Parmesan cheese.
• Bake, covered for 35 minutes at 350 degrees, then uncover and bake for 10 minutes more.

CREAMY SHRIMP & SCALLOPS CASSEROLE

Steps:

• Cut phyllo sheets into 13*9 rectangles; reserver half of phyllo sheets keeping covered with a damp towel to prevent drying out. Stack remaining 8 sheets iin a lightly greased 13*9 dish, lightly coat each sheet with veg. cooking spray. Bake on lowest rack at 400 for 5 min or until lightly browned, and set aside. Peel shrimp, and devein. Drain spinach well. Melt 1 T butter in a large skillet over med heat; add garlic and saute 2 minutes;Addd shrimp and acallops; cook 5 minutes or junt until shrimp turn pink. Stir in cream cheese and next 4 ingredients until blended; remove from heat. Stir in spinach. Melt remaining 1/4 C butter in a large saucepan over medium heat. Add flour, whisking constantly, 1 minute. Grdually add 2 C half-and-half; cook whisking 3 minutes. Stir flour mixture into shrimp mixture. Spoon into prepared baking dish. Stack reserved phyllo sheets, coating each sheet with cooking spray. Roll up, jelyroll fashion, starting at long end, and cut into 1/4 in slices. Unroll each piece, and gently twist; arrange twists in a diamond pattern over casserole. Bake 400 fro 14 minutes or until golden. Let stand 10 minutes

SCALLOPS CASSEROLE

Steps:

• Preheat oven to 300 degrees. Arrange scallops at bottom of well-greased 2 quart casserole dish. Combine next 6 ingredients and pour over scallops. Combine last 3 ingredients and put over top of scallops. Cook casserole for 30 minutes at 300 degrees,check for doneness, then raise heat to 450 degrees for 5 minutes to brown.

CASSEROLE OF SCALLOPS - FINE COMPANY DISH

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.