Mini Scallop Casseroles

 

                    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.

4 servings

• 3 celery ribs, chopped
• 1 cup sliced fresh mushrooms
• 1 medium green pepper, chopped
• 1 small onion, chopped
• 2 tablespoons butter
• One-third cup all-purpose flour
• Salt and pepper, to taste
• 2 cups milk
• 1 pound bay scallops

Topping

• 1 cup soft bread crumbs
• 1 tablespoon butter, melted
• ¼ cup shredded cheddar cheese

1. In a large skillet, saute the celery, mushrooms, green pepper and onion in butter until tender.
2. Stir in the flour, salt and pepper until blended, gradually add the milk.
3. Bring to a boil, cook and stir for 2 minutes or until thickened.
4. Reduce heat, add the scallops.
5. Cook, stirring occasionally, for 3-4 minutes or until scallops are firm and opaque.
6. Divide mixture among four 10-oz ramekins or custard cups.
7. In a small bowl, combine crumbs and butter, sprinkle over the scallop mixture.
8. Bake, uncovered, at 350F for 15-20 minutes or until bubbly.
9. Sprinkle with cheese, bake 5 minutes longer or until cheese is melted.

BON APPÉÉÉÉÉÉÉÉTIT

Seafood Lasagna

 

                    This rich, satisfying dish is loaded with scallops, shrimp and crab in a creamy sauce.

12 servings

• 1 green onion, finely chopped
• 2 tablespoons canola oil
• 2 tablespoons + ½ cup butter, divided
• ½ cup fish or chicken stock
• 1 bottle "8 ounces" clam juice
• 1 pound bay scallops
• 1 pound uncooked small shrimp, peeled and deveined
• 1 package "8 ounces" imitation or real crabmeat, chopped
• ½ cup all-purpose flour
• 1½ cups milk
• Salt and pepper
• 1 cup heavy whipping cream
• ½ cup shredded Parmesan cheese, divided
• 9 lasagna noodles, cooked and drained

1. In a large skillet, saute onion in oil and 2 tablespoons butter until tender.
2. Stir in broth and clam juice, bring to a boil.
3. Add scallops, shrimp and crab and a pinch of pepper, return to boil.
4. Reduce heat, simmer, uncovered, for 4-5 minutes or until the shrimp turn pink and scallops are firm and opaque, stirring gently.
5. Drain, reserving cooking liquid and set seafood mixture aside.
6. In a large saucepan, melt the remaining butter, stir in the flour until smooth.
7. Combine milk and reserved cooking liquid, gradually add to the saucepan.
8. Add salt and pepper, to taste, and bring to a boil, cook and stir for 2 minutes or until thickened.
9. Remove from the heat, stir in cream and ¼ cup cheese.
10. Stir ¾ cup white sauce into the seafood mixture.
11. Spread ½ cup white sauce in a greased 13-in x 9-in, baking dish.
12. Top with three noodles, spread with half of the seafood mixture and 1¼ cups sauce, repeat layers.
13. Top with the remaining noodles, sauce and cheese.
14. Bake, uncovered, at 350F for 35-40 minutes or until golden brown.
15. Let stand for 15 minutes before cutting.

BON APPÉÉÉÉÉÉTIT