Lay scallops in casserole.
Mix sherry and canned soup.
Add shrimp.
Pour soup and sherry over all.
Cook at 350\u00b0 for 25 to 30 minutes.
Blend crumbs and butter.
Spread over all and bake 15 minutes plus.
Test doneness of scallops.
Spread spinach leaves on bottom of a 6 x 12 x 2-inch casserole dish.
Spread across chopped scallops to 1-inch thickness.
Season with condiments of your own choice; i.e., pepper, garlic powder, Italian spices and seasonings, garlic salt, etc.
Preheat oven to 375\u00b0.
Cut haddock up into smaller pieces and place into 1-quart casserole dish with scallops.
Combine all ingredients in a 2-quart casserole dish.
Bake at 350\u00b0 for 30 minutes.
Reheat casserole in microwave oven for about
Combine melted butter, bread crumbs and sherry.
In buttered casserole alternate layers of scallops with crumb mixture and salt and pepper each layer of scallops lightly.
Pour evaporated milk over all and dot with butter.
Bake, uncovered, in preheated 400\u00b0 oven for 25 minutes.
Preheat oven to 350 degrees F.
Thaw and wash scallops.
Put in casserole dish with 1/2 lemon juice and 1/2 spices.
For extra lemon zing: also put in some lemon zest and feel free to put in the used lemon wedges.
Bake for 20 minutes or until cooked.
Meanwhile, thaw and/or wash the shrimp and crabmeat.
Toss in spices.
When scallops are done, put in the rest of the remaining ingredients.
Bake for 10 minutes.
Serve over brown rice or whole wheat pasta, and accompany with veggies (steamed broccoli matches well).
utter and the sherry to scallops and shrimp, saute for approximately
ame saucepan and water, poach scallops over low heat until firm
Preheat oven to 400\u00b0.
Saute onion, celery and green pepper in small amount of water in saucepan.
Heat until very thick, stirring constantly.
Remove from heat.
Stir in margarine and scallops.
Layer casserole dish with rice, scallop mixture and cheese.
Bake for 15 to 20 minutes.
Serves 4.
ften.
Add shrimp and scallops.
Place broccoli around the
Preheat oven to 375\u00b0.
Place scallops in four 12-ounce ovenproof casseroles.
Drizzle each portion with 1 tablespoon of clarified butter, 2 tablespoons vermouth and 1 tablespoon lemon juice.
Top with seasoned bread crumbs (see recipe). Place casseroles on jelly roll pan.
Bake 15 to 20 minutes, or until scallops are almost firm.
Top with cheese.
Bake 2 minutes longer, or until cheese is melted.
Garnish with parsley.
r>In a 5-quart casserole, melt butter, cook onion until
Saute the scallops in 3 tablespoons butter until
ater to a boil, add scallops.
Reduce heat to low
Wash scallops.
If large scallops, cut into smaller pieces. It is better to use smaller, sweeter bay scallops.
Melt butter; mix with all crumbs.
Alternate layers of scallops with crumbs in buttered, shallow ovenproof dish.
Pour cream over top, covering all areas.
Bake at 350\u00b0 for 25 minutes.
Serve on individual shells as a first course, as a main dish or on a buffet table.
If you double the recipe, do not fully double the amount of cream.
ixture begins to steam, arrange scallops in skillet, making sure they
Scallops -- Bring the scallops to room temperature while you
Cajun Scallops for dinner anyone? Get ready
Start with fresh sea scallops, as large as you can