Mini Scallop Casseroles

Name: Mini Scallop Casseroles
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings.
Cuisine: Comfort Food Dinner Recipes, Comfort Food Recipes
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

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

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

Nutrition Facts

1 each: 332 calories, 12g fat (7g saturated fat), 70mg cholesterol, 588mg sodium, 27g carbohydrate (9g sugars, 2g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 starch, 1 vegetable, 1/2 fat-free milk.

Reviews

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Average Rating:

bonniekenk

May 29, 2020

LOVED THIS! I made the recipe as is with shrimp (scallops were not affordable) and followed the suggestion to use less bread crumbs. I used 1/2 cup and it was still too much. But my husband and I loved this to death. And it was so much fun using the ramikins. I've never had so much fun with a recipe that was so great tasting. Thank you so for this recipe. Make it. You won't be sorry
Dennis

Mar 6, 2018

I used half and half, Italian bread crumbs and cut way back on both the flour and bread crumbs. Sometimes I use half scallops and half shrimp. The flavor is developed when you saute the vegetables. I found this very flavorful and one of my favorite ways to serve scallops.
isaacs_girl

Sep 20, 2009

I love scallops so i was interested to see how this recipe turned out. My family and i found it a little bland for our taste. I also think it needs a reduction in bread crumbs. i will not make this again.