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Scallop Casserole
Ingredients:
12 oz. fresh scallops
3/4 c. half-and-half
1 c. dry bread crumbs
1/2 c. butter, melted
2 tsp. celery seed
1 tsp. salt
1/4 tsp. pepper
Paprika
12 oz. fresh scallops
3/4 c. half-and-half
1 c. dry bread crumbs
1/2 c. butter, melted
2 tsp. celery seed
1 tsp. salt
1/4 tsp. pepper
Paprika
Directions:
If scallops are large, cut into 1 1/2" pieces. Remove any shell particles and wash scallops. Arrange in greased square pan, 9x9x2". Pour about half of the half-and-half on scallops. Mix bread crumbs, butter, celery seed, salt and pepper; sprinkle over scallops. Top with remaining half-and-half. Liquid should come about 3/4 of the way up on scallops). Sprinkle with paprika. Cook uncovered in 375 oven until hot and bubbly, 25 to 30 minutes.
Makes 5 Servings
If scallops are large, cut into 1 1/2" pieces. Remove any shell particles and wash scallops. Arrange in greased square pan, 9x9x2". Pour about half of the half-and-half on scallops. Mix bread crumbs, butter, celery seed, salt and pepper; sprinkle over scallops. Top with remaining half-and-half. Liquid should come about 3/4 of the way up on scallops). Sprinkle with paprika. Cook uncovered in 375 oven until hot and bubbly, 25 to 30 minutes.
Makes 5 Servings
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