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Mini Scallop Casseroles

Mini Scallop Casseroles
Tiny and tender bay scallops take center stage in these miniature dishes. They're reminiscent of potpies, very creamy and packed with flavorful veggies in every bite. Vivian Manary - Nepean, Oregon
4 ServingsPrep: 30 min. Bake: 20 min.

Ingredients

  • 3 celery ribs, chopped
  • 1 cup sliced fresh mushrooms
  • 1 medium green pepper, chopped
  • 1 small onion, chopped
  • 2 tablespoons butter
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups fat-free milk
  • 1 pound bay scallops
  • TOPPING:
  • 1 cup soft bread crumbs
  • 1 tablespoon butter, melted
  • 1/4 cup shredded cheddar cheese

Directions

  • In a large skillet, saute the celery, mushrooms, green pepper and
  • onion in butter until tender. Stir in the flour, salt and pepper
  • until blended; gradually add milk. Bring to a boil; cook and stir
  • for 2 minutes or until thickened.
  • Reduce heat; add scallops. Cook, stirring occasionally, for 3-4
  • minutes or until scallops are firm and opaque.
  • Divide mixture among four 10-oz. ramekins or custard cups. In a small
  • bowl, combine crumbs and butter; sprinkle over scallop mixture.
  • Bake, uncovered, at 350° for 15-20 minutes or until bubbly.
© Taste of Home 2012

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Mini Scallop Casseroles (continued)

Directions (continued)

  • Sprinkle with cheese; bake 5 minutes longer or until cheese is
  • melted. Yield: 4 servings.
Nutrition Facts: 1 serving equals 332 calories, 12 g fat (7 g saturated fat), 70 mg cholesterol, 588 mg sodium, 27 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 starch, 1 vegetable, 1/2 fat-free milk.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2012