Zoodles with Scallops and Bacon

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.

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Mini Scallop Casseroles

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
Topping:
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