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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 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;

2 of 2

Mini Scallop Casseroles (continued)

Directions (continued)

  • sprinkle over scallop mixture.
  • Bake, uncovered, 15-20 minutes or until bubbly. Sprinkle with cheese;
  • bake 5 minutes longer or until cheese is melted. Yield: 4 servings.
Nutritional 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.