A delicious blend of cream, scallops, and herbs make this casserole perfect for an entree or a side dish. You can choose whether to use bay scallops or sea scallops.
- 12 ounces scallops (bay or sea scallops)
- ¾ cup half and half
- 1 cup bread crumbs
- ½ cup margarine or butter melted
- 2 teaspoons celery seed
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoons paprika or to taste
Preheat oven to 375 degrees.
Wash scallops and remove any pieces of shell, if necessary. If using larger sea scallops, cut into ½ inch pieces.
Arrange scallops in a greased pan (12 x 7 ½ 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 ¾ of the way up the scallops..
Sprinkle with paprika, to taste.
Bake uncovered until hot and bubbly, 25-30 minutes.
Calories: 346kcal | Carbohydrates: 20g | Protein: 13g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 1068mg | Potassium: 247mg | Fiber: 1g | Sugar: 1g | Vitamin A: 699IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 2mg