n a diamond pattern over casserole.
BAKE at 400\u00b0
Preheat oven to 350 degrees. Spray 2 1/2 quart casserole with nonstick cooking spray.
Whisk together soup, half and half, sherry and red pepper in large bowl until combined. Add rice, crabmeat, shrimp, scallops and pimientos, toss well.
Transfer mixture to prepared casserole, sprinkle with parsley. Cover, bake about 25 minutes or until shrimp and scallops are opaque.
br>In same skillet with scallop juices and remaining butter and
Saute scallops in butter or margarine for one minute only. Remove from pan and set aside.
Add wine to liquid in pan and simmer for a short time.
Return scallops to pan and mix into sauce.
Add scallop mixture to rice mixture and blend.
Place in casserole.
Sprinkle with cheese.
Bake at 400\u00b0 for 10 minutes or under broiler until golden.
ell blended.
Pour over scallop mixture.
Combine crumbs, cheese
he bottom of a small casserole dish with the squash bottoms
Rinse scallops and pat dry with paper towels.
Cook onion, celery and green pepper in butter until tender.
Blend in flour and seasonings.
Add milk gradually and cook until thick, stirring constantly.
Add scallops.
Place half of the rice in a buttered 1 1/2-quart dish.
Cover with half of the scallop mixture and half of the cheese.
Repeat.
Bake at 350\u00b0 for 25 to 30 minutes. Serves 6.
In 2 quart casserole, combine Japanese-style vegetables and
he ingredients and mix.
SCALLOP AND MANGO CEVICHE:.
In
Melt 1 stick of butter in a skillet.
Add scallops and spices; cook over low heat 8 to 10 minutes.
Blend in the flour; add warmed cream.
Cook 2 to 3 minutes or until it comes to a boil.
Remove and pour into a 2-quart casserole dish.
Melt remaining butter in small saucepan; add crumbled crackers and stir.
Sprinkle cracker mixture over the top of casserole.
Bake, covered, at 425\u00b0 for 10 minutes.
Uncover; bake an additional 5 minutes.
Let cool for a few minutes before serving.
Place snow crab (cut into small pieces) in casserole with scallops.
Cut garlic (small) and parsley (small).
Place in with other ingredients in casserole.
Squeeze 2 lemons into mixture and wine, if desired.
Let stand in refrigerator for at least 2 hours or overnight.
When ready to serve, place some bread crumbs on top of mixture and some oil sprinkled on top.
Bake in 400\u00b0 oven for about 40 minutes.
Mix crumbs and butter.
Salt and pepper to taste.
Alternate layers of crumbs and scallops in buttered casserole.
Drizzle cream over the casserole.
Bake at 375\u00b0 for 40 minutes.
2 1/2 quart casserole.
Cook scallops in boiling
Cook
acini
de
pepe
according
to directions on box. Drain. Saute
onion,
pepper
and celery.
Mix acini de pepe, sauteed vegetables and Hellmann's mayonnaise as you would in a salad.
Add 1
pound
of
small scallops and mix.
Put in a 2 quart casserole.
Top with Ritz cracker crumbs.
Bake at 350\u00b0 for
about 30 minutes until crumbs are brown and casserole is bubbly.
Layer the first three ingredients in large casserole dish (the casserole will \"puff\" when cooked).
Drizzle melted butter over the bread, cheese and scallops.
Beat milk, eggs, salt and mustard together.
Pour over mixture in casserole.
Refrigerate overnight. Bake at 350\u00b0 for one hour.
nto a medium-size buttered casserole; set aside.
In the
Cut scallops into halves.
Place in a 1 1/2-quart casserole sprayed with Pam.
Crush package of crackers; mix with 1/4 cup butter, melted.
Mix in with scallops.
Place all in casserole; top with bread crumbs, butter slices, lemon pepper and parsley. Bake in a 350\u00b0 oven for 15 to 20 minutes.
Makes enough for 4 servings with a salad.
ixture into a large buttered casserole dish.
Cover with foil
Marinate seafood in soy sauce 15 minutes. While seafood is marinating, melt butter in saucepan. Add parsley and crushed garlic. Remove seafood from sauce.
Place in a shallow casserole or baking dish. Top with mushrooms, water chestnuts and bean sprouts.
Pour butter mixture on top.
Bake at 350\u00b0 for about 25 minutes.
(Test shrimp for doneness.)
Place rinsed scallops in a greased casserole dish. Pour milk over scallops and sprinkle with salt, pepper, and lemon juice. Bake at 350\u00b0 for 10-12 minutes.
Add Ritz crumbs to melted butter and mix well.
When scallops are finished baking, remove from oven and spread crumb mixture evenly over scallops.
Place under broiler just until golden brown.