Ingredients for Mini Scallop Casseroles
- Celery Ribs
- Fresh Mushrooms
- 1/2 green bell pepper, finely chopped
- 1/2 small onion, finely chopped
- 2 tablespoons butter
- All Purpose Flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Nonfat Milk
- Bay Scallop
- Soft Breadcrumbs
- Cheddar Cheese
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How to Make Mini Scallop Casseroles
- Preheat oven to 350°F (175°C).
- In a large skillet, melt butter over medium heat. Add celery, mushrooms, green pepper, and onion. Cook until softened, about 5-7 minutes.
- Stir in flour, salt, and pepper until well combined. Cook for 1 minute.
- Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly.
- Reduce heat to low and simmer for 2 minutes, or until sauce has thickened slightly.
- Add scallops to the sauce. Cook for 3-4 minutes, or until scallops are opaque and firm.
- Divide the scallop mixture evenly among four 10-ounce ramekins or custard cups.
- In a small bowl, combine bread crumbs and 1 tablespoon of melted butter.
- Sprinkle the bread crumb mixture evenly over the scallop mixture in each ramekin.
- Bake for 15-20 minutes, or until bubbly and golden brown.
- Sprinkle with Parmesan cheese during the last 5 minutes of baking, or until melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
36g
Fat
36g
Carbs
9g
