Mini Scallop Casseroles
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 403.8
- Total Fat: 13.7 g
- Cholesterol: 70.2 mg
- Sodium: 576.3 mg
- Total Carbs: 38.4 g
- Dietary Fiber: 2.3 g
- Protein: 30.6 g
View full nutritional breakdown of Mini Scallop Casseroles calories by ingredient
Introduction
From the Feb/March issue of Healthy Cooking magazine From the Feb/March issue of Healthy Cooking magazineNumber of Servings: 4
Ingredients
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3 celery ribs; chopped
1 cup fresh mushrooms; sliced
1 medium green pepper; chopped
1 small onion; chopped
2 Tbsp. butter
1/3 cup all-purpose flour
1/4 tsp. salt
1/4 tsp. pepper
2 cups skim milk
1 lb. bay scallops
TOPPING:
1 cup soft bread crumbs
1 Tbsp. butter; melted
1/4 cup cheddar cheese; shredded
Directions
1. In a large skillet, saute the celery, mushrooms, green pepper and onion in butter until tender. Stir in the flour, salt and pepper until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Reduce heat; add scallops. Cook, stirring occasionally, for 3-4 minutes or until scallops are firm and opaque.
3. Divide mixture among four 10 oz. ramekins or custard cups. In a small bowl, combine crumbs and butter; sprinkle over scallop mixture. Bake, uncovered, at 350 F. for 15-20 minutes or until bubbly. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.
Number of Servings: 4
Recipe submitted by SparkPeople user MCKIMBER.
2. Reduce heat; add scallops. Cook, stirring occasionally, for 3-4 minutes or until scallops are firm and opaque.
3. Divide mixture among four 10 oz. ramekins or custard cups. In a small bowl, combine crumbs and butter; sprinkle over scallop mixture. Bake, uncovered, at 350 F. for 15-20 minutes or until bubbly. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.
Number of Servings: 4
Recipe submitted by SparkPeople user MCKIMBER.
Member Ratings For This Recipe
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AMYBIRD10
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LEEZY1960
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CHAIRUL