Scallops is one of my daughters favorite foods.  She would eat seafood all day every day.

Freezer to Oven Scallop Casseroles

Florence

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Course Entree

Cuisine American

Ingredients

  

• 4 C about 2 lbs fresh scallops
• 1/4 Cup butter or margarine
• 1 medium size green pepper diced
• 1 medium onion diced
• 2 celery stalks diced
• 3 Cup bread crumbs
• 1 tsp salt
• 1/2 tsp pepper
• 2 Cup light cream
• 1 Cup shredded Sharp Cheddar cheese
• 6 small foil pie pans
• Aluminum foil

Instructions

 

• Place the scallops in a large saucepan.
• Just cover the scallops with water.
• Place saucepan over medium heat.
• Bring water to a rapid boil.
• When water is boiling rapidly remove from heat.
• Drain scallops well.
• Place the butter in a large skillet over medium heat.
• When the butter has completely melted add the green pepper, onion and celery.
• Cook, stirring often, 10 minutes or until vegetables are fork tender.
• Place scallops in a large mixing bowl.
• Add the vegetables.
• Put the bread crumbs in a small mixing bowl.
• Add the salt and pepper to the bread crumbs mix together well.
• Add the bread crumb mixture to the scallops and vegetables.
• Stir to combine well.
• Place the scallop mixture into the 6 foil pie pans.
• Allow to cool completely.
• Once cooled pour 1/3 C of the light cream over the scallop mixture in each pan.
• Wrap the pie pans tightly in aluminum foil.
• Freeze for up to 1 month.
• To cook preheat oven to 450° degrees.
• Do not thaw the casseroles.
• Place them wrapped on a cookie sheet.
• Bake 45 minutes.
• Unwrap and sprinkle each with cheese.
• Continue baking for 15 minutes or until cheese has completely melted.