Mini Scallop Casseroles Recipe

4.5 1 4
Mini Scallop Casseroles Recipe
Mini Scallop Casseroles Recipe photo by Taste of Home
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Mini Scallop Casseroles Recipe

Read Reviews
4.5 1 4
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 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; 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.
Originally published as Mini Scallop Casseroles in Healthy Cooking February/March 2009, p61

Nutritional 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.

  • 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
  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.
Originally published as Mini Scallop Casseroles in Healthy Cooking February/March 2009, p61

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isaacs_girl User ID: 1324737 118751
Reviewed 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."

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