I love scallops, but rarely make them at home. My former coworkers would always know what I was going to order when there were scallops on the menu. Ha! I’m not sure why I don’t make them at home, but now that I have this recipe, I’ll be making them more often.
My husband and I both loved the zoodles, the lemony sauce and the crispy bacon. I used bay scallops, but I bet this would be delicious with sea scallops. Maybe next time! I also need to work on my searing technique. I think my scallops were a not dry enough – make sure you press out the water.
These casseroles are very similar to potpies, but they also reminded me of seafood chowder. They’re the perfect little dish to warm up on a cold night.
3 celery ribs, chopped
1 cup sliced mushrooms
1 medium green pepper, chopped
1 small onion, chopped
2 Tbsp butter
1/3 cup flour
¼ tsp salt
¼ tsp pepper
2 cups fat-free milk
1 lb bay scallops
1 cup panko bread crumbs
1 Tbsp butter, melted
¼ cup shredded cheddar cheese
In a large skillet, sauté 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.
Reduce heat, add scallops. Cook stirring occasionally for 3-4 minutes or until scallops are firm and opaque.
Divide mixture among four 10-oz ramekins or custard cups. In a small bowl, combine panko and melted butter; sprinkle over scallop mixture. Bake uncovered at 350 degrees for 15-20 minutes or until bubbly. Sprinkle with cheese, bake 5 minutes longer or until cheese is melted.
Source: Taste of Home Healthy Cooking Magazine, February/March 2009