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Mini Scallop Casseroles Recipe

Mini Scallop Casseroles Recipe

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
TOTAL TIME: Prep: 30 min. Bake: 20 min. YIELD:4 servings

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

  • 1. 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.
  • 2. Reduce heat; add scallops. Cook, stirring occasionally, 3-4 minutes or until scallops are firm and opaque.
  • 3. 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.
  • 4. 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 Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.