Mini Scallop Casseroles Recipe
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*all images for illustration purposes only, they do not show the finished recipe unless stated. |
Please note that these are recipes we have purchased or had sent to us. We have tried some but obviously not all of them, so please do your own due diligence before trying them to see that they are safe to eat, and we can’t promise the methods used to create the recipe are safe or complete so you follow them at your own risk.
Seafood is generally thought of as healthy because it contains more Omega 3 than land based meat sources, so this scallop casserole recipe is tasty and healthy. Here we will actually make 6 small casseroles in foil dishes which you can then freeze and use when you need them.
Ingredients:
- - 2lbs of fresh scallops
- - Quarter of a cup of butter or margarine
- - 1 medium sized green pepper (diced)
- - 1 medium onion (diced)
- - 2 stalks of celery (diced)
- - 3 cups of breadcrumbs
- - 1 teaspoon of salt
- - Half a teaspoon of pepper
- - 2 cups of light cream
- - 1 cup of shredded cheddar cheese (only for when you are going to eat the casserole)
- - 6 small foil pie pans
- - Aluminum foil
What you need to do:
The first step is to prepare the ingredients like mentioned above, so make sure the onion, green pepper and the celery stalks are diced up nicely before you begin. Then take a large saucepan and put all the scallops into it and cover them with cold or room temperature water, then put the saucepan over a medium heat. Once it is boiling nicely then remove it from the stove and drain off the water and put them to one side.
Now take a large skillet and put that over a medium heat with the butter/margarine in the middle of it. When the butter has melted then add the green pepper, onion and celery you prepared earlier and give that a good cook for 5 or 10 minutes until it starts to soften up and brown, stirring regularly to avoid burning, then take it off the heat.
The next step is to take a small mixing bol and add all the breadcrumbs into that along with the salt and pepper, and give it a good mix together with your hands or a wooden spoon. Then take a large mixing bowl and put the scallops and the vegetables you cooked into that and mix them up a bit, then add the breadcrumb mixture too and mix it up again so it is all nicely coated in breadcrumbs to give it some crunch.
Finally spoon that mixture out evenly into the 6 foil pans you have and allow it to completely cool off by leaving it for 30 minutes or so. Before you pop them into the freezer to store then pour a third of a cup of the light cream over the mixture in each pan, then wrap them up in aluminum foil and put them into the freezer.
When you want to eat one then take it out and while it is still wrapped in foil then pop it into a preheated oven at 450 degrees. After 45 minutes take it out and remove the foil, then sprinkle the top with some of the shredded cheese you have and put it back in for 15 minutes to finish off and melt the cheese. Make sure it is cooked all the way through before you start tucking in!
Voila!