Division of Marketing and Development
Nelson L. Mongiovi, Director
Florida Department of Agriculture and Consumer Services
Charles H. Bronson, Commissioner
Seafood Festival Casserole |
Seafood-4054 |
| Ingredients |
|
| 1/2 pound |
scallops |
| 4 tablespoons |
butter |
| 1 1/4 cups |
milk |
| 1/4 cup |
all-purpose flour |
| 1 teaspoon |
salt |
| 1/8 teaspoon |
white pepper |
| 1 pound |
rock shrimp, peeled, deveined, cooked |
| 1 tablespoon |
sherry |
| 2 tablespoons |
butter, melted |
| 1 1/2 cups |
soft bread crumbs |
| 1/4 cup |
shredded Cheddar cheese |
| |
paprika |
| |
| Preparation |
|
| Rinse scallops and pat dry with paper towels
to remove excess water. Place scallops and
butter in a 2-quart round microwave-safe dish and cover. Cook
on high for 3 to 4
minutes or until opaque. Remove scallops from dish with a slotted
spoon; set aside. Add
milk, flour, salt, pepper to remaining butter in microwave
dish; stir. Cover and cook 5 to
6 minutes, stirring often. Add scallops, shrimp and sherry;
mix well. Place mixture into
individual baking shells or ramekins. In a small bowl combine
2 tablespoons butter, bread
crumbs and cheese. Sprinkle over individual casseroles. Cook
in microwave for 4 to 5
minutes or until hot enough to serve. Sprinkle with paprika.
Yield
6 servings |
|
Look for "Fresh from Florida" ingredients
at your grocery store. |
