Scallop Casserole

4.69 from 45 votes

Prep Time: 10

Cook Time: 30

Total Time: 40

Author: Susan

Calories: 346kcal

Servings: people

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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.

Ingredients

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

Instructions

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.
12 ounces scallops
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
¾ cup half-and-half
Mix breadcrumbs, butter or margarine, and all spices except paprika in a small bowl. Sprinkle over scallops.
1 cup bread crumbs, ½ cup margarine or butter, 2 teaspoons celery seed, 1 teaspoon salt, ½ teaspoon pepper
Top with the remaining half-and-half. Liquid should come about ¾ of the way up the scallops..
Sprinkle with paprika, to taste.
½ teaspoons paprika
Bake uncovered until hot and bubbly, 25-30 minutes.

Notes

Half and half cream is a popular product in the US that is equal parts cream and whole milk. If you don't have access to half-and-half, simply combine cream and milk to make your own.

Nutrition