Scallop Casserole

Scallop Casserole Recipe from New England, USA

Region / culture: New England, North America, USA | Preparation time: 20 minutes | Cooking time: 40 minutes | Servings: 6

Introduction

Scallop Casserole is a delicious and creamy seafood dish that is perfect for a special dinner or gathering. This recipe combines tender scallops with flavorful mushrooms in a rich and creamy sauce, making it a comforting and satisfying meal.

History

The origins of Scallop Casserole are not well-documented, but casseroles have been a popular dish in American cuisine for many years. This particular recipe likely originated as a way to showcase the delicate flavor of scallops in a comforting and easy-to-make dish.

Ingredients

2 tbsp butter
2 lb (907 g) scallops
1 lb (454 g) small mushrooms or (1 can fresh mushrooms)
0.25 cup butter
2 tbsp minced garlic
4 tbsp flour
1 cup chablis or chardonnay wine
1.5 cups light cream or half-and-half
3 tsp salt
3 tsp pepper
paprika
hot sauce, optional

How to prepare

Grease a large baking dish with 2 tbsp of butter.
Arrange mushrooms in a layer on the bottom of the dish and top with scallops. Season with salt and pepper.
In a saucepan, melt 0.25 cup of butter and stir in flour. Gradually add wine and cook until the sauce thickens.
Gradually add cream and season with garlic, salt, and pepper. Pour the sauce over the casserole.
Sprinkle with paprika.
Cover the dish and bake at 350° F for 30 to 40 minutes. Serve hot, either plain or with any seafood. Cut into squares using a chef's knife. Optionally, drizzle with the hot sauce before serving.

Variations

Add cooked bacon or pancetta for a smoky flavor.
Substitute shrimp or crab for the scallops for a different seafood twist.
Mix in cooked pasta or rice for a heartier dish.

Cooking Tips & Tricks

Be sure to properly season the scallops and mushrooms before baking to ensure a flavorful dish.

- Use fresh scallops for the best taste and texture.

- Adjust the seasonings to your taste preferences, adding more or less salt, pepper, or hot sauce as desired.

- For a crispy topping, sprinkle breadcrumbs or grated cheese on top before baking.

Serving Suggestions

Serve the Scallop Casserole with a side of crusty bread or a green salad for a complete meal.

Cooking Techniques

Baking

Ingredient Substitutions

Use vegetable broth or stock in place of wine for a non-alcoholic version.

- Substitute coconut milk for half-and-half for a dairy-free option.

Make Ahead Tips

Prepare the casserole up to a day in advance and refrigerate until ready to bake.

Presentation Ideas

Garnish with fresh herbs, such as parsley or chives, before serving. - Serve in individual ramekins for an elegant presentation.

Pairing Recommendations

Pair the Scallop Casserole with a crisp white wine, such as Chardonnay or Sauvignon Blanc.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

400 per serving

Carbohydrates

15g per serving

Fats

- Total Fat: 25g per serving

- Saturated Fat: 15g per serving

Proteins

- Protein: 30g per serving

Vitamins and minerals

Vitamin A: 20% DV

- Vitamin C: 10% DV

- Iron: 15% DV

Alergens

Contains shellfish (scallops) and dairy (butter, half-and-half)

Summary

This Scallop Casserole is a rich and indulgent dish that is high in protein and fats. It is a great source of vitamin A and iron, but may not be suitable for those with shellfish or dairy allergies.

Summary

Scallop Casserole is a decadent and flavorful dish that is perfect for a special occasion or a cozy night in. With tender scallops, savory mushrooms, and a creamy sauce, this casserole is sure to impress your family and friends. Enjoy!

How did I get this recipe?

The moment I found this recipe is one that will always be cherished. It was a warm summer day many years ago, and I was visiting my dear friend Mary at her beach house. Mary was known for her delicious seafood dishes, and she promised to make me her famous Scallop Casserole for dinner that evening.

As Mary bustled around the kitchen, gathering ingredients and prepping the scallops, I couldn't help but feel a pang of jealousy. How could she make such a mouthwatering dish so effortlessly? I had always considered myself a decent cook, but seafood had never been my strong suit.

As dinner time approached, Mary invited me to help her assemble the casserole. I eagerly accepted, hoping to pick up some tips and tricks along the way. Mary handed me a recipe card, faded and stained with years of use. It was her grandmother's recipe, passed down through generations of seafood lovers.

I studied the card intently, taking in each ingredient and step. The simplicity of the recipe surprised me - just scallops, breadcrumbs, butter, and a few seasonings. Mary explained that the key to a successful Scallop Casserole was to let the natural flavors of the seafood shine through, without overwhelming them with heavy sauces or toppings.

As we layered the scallops in the baking dish, sprinkling breadcrumbs and seasoning between each layer, Mary shared stories of her grandmother's love for cooking. She spoke of how her grandmother would spend hours in the kitchen, experimenting with new recipes and techniques. It was clear that the art of cooking had been ingrained in Mary from a young age, just as it had been for me.

As the casserole baked in the oven, filling the kitchen with a tantalizing aroma, Mary and I sat down to enjoy our meal. The scallops were tender and flavorful, perfectly complemented by the crispy breadcrumbs and rich butter. It was a dish that spoke of tradition and love, passed down from one generation to the next.

After dinner, as Mary and I sat on the porch overlooking the ocean, I knew that I had to learn how to make this Scallop Casserole for myself. Mary graciously shared her recipe with me, encouraging me to make it my own and pass it down to future generations.

In the years that followed, I made the Scallop Casserole countless times, tweaking the seasonings and experimenting with different variations. Each time I took a bite of the dish, I was transported back to that warm summer evening with Mary, surrounded by good food and even better company.

Now, as I sit in my own kitchen, preparing the Scallop Casserole for my grandchildren, I am filled with a sense of pride and joy. This recipe, once a mystery to me, has become a cherished part of my culinary repertoire. And I know that as long as I continue to cook and share my love of food with others, the spirit of Mary's grandmother will live on in each delicious bite.