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Mini Scallop Casseroles

3 reviews
Test Kitchen Approved
Total Time

Prep: 30 min. Bake: 20 min.

Makes

4 servings

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
Mini Scallop Casseroles
Mini Scallop Casseroles Recipe photo by Taste of Home
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20 Low-Carb Casseroles

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.

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.

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Reviews

Click stars to rate
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.

  • melty4
    Aug 4, 2009

    No comment left

  • pam71
    Jul 9, 2009

    No comment left

  • canns
    Mar 16, 2009

    No comment left

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