This scallop casserole is delicious as either an entree or a side dish. Scallops are healthy and full of protein. Learn how to make this delicious dish.
When you get married, you inherit some things. In-laws are a good example. Sure you’re marrying your spouse, but if they have family, in-laws come with the territory.
And, sometimes, the in-laws’ recipes also come along.
Fortunately I have amazing in-laws with amazing recipes! (Thanks Kathleen!) And this scallop casserole is one of them. This is one of two dishes that seems to always be on the menu at family gatherings. And it’s one that almost everyone likes.
The best part is that it’s really simple. There’s little-to-no chopping, only very easy mixing, and the rest of the time it just sits in the oven.
For a different flavor, try smoked paprika instead of regular.
Did you know scallops are healthy?
It’s true! Scallops are more than 80% protein – which makes them both low-carb and low-fat. They’re also a great source for magnesium and potassium. The cream and butter in this casserole makes it a little more fattening and decadent, but I think that’s a good tradeoff. If you’re trying to eat healthier, you might want to use margarine instead of butter
Scallop Casserole
Ingredients
- 12 oz scallops (bay or sea scallops)
- 3/4 cup half and half
- 1 cup bread crumbs
- 1/2 cup margarine or butter melted
- 2 ts celery seed
- 1 ts salt
- 1/2 ts pepper
- paprika to taste
Instructions
- Preheat oven to 375 degrees.
- Wash scallops and remove any pieces of shell, if necessary. If using larger sea scallops, cut into 1/2 inch pieces.
- Arrange scallops in a greased pan (12 x 7 1/2 x 2, or 9 x 9 x 2)
- Pour half of the half-and-half over the scallops
- Mix breadcrumbs, butter or margarine, and all spices in a small bowl. Sprinkle over scallops.
- Top with the remaining half-and-half. Liquid should come about 3/4 of the way up the scallops..
- Sprinkle with paprika, to taste.
- Bake uncovered until hot and bubbly, 25-30 minutes.
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