Scallop Casserole Recipe

Name: Scallop Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. uncooked shell macaroni; 1 clove crushed garlic; 1/4 tsp. pepper; 1/4 c. dry sherry, vermouth, or dry white wine; 1 lb. scallops (fresh or thawed frozen); 1 Tbsp. corn starch; 2 3/4 c. milk; 1/4 c. margarine; 2 tsp. salt; 2 c. shredded mild cheddar cheese; pepper

Servings: persons

2 c. uncooked shell macaroni
1 clove crushed garlic
1/4 tsp. pepper
1/4 c. dry sherry, vermouth, or dry white wine
1 lb. scallops (fresh or thawed frozen)
1 Tbsp. corn starch
2 3/4 c. milk
1/4 c. margarine
2 tsp. salt
2 c. shredded mild cheddar cheese
pepper

1
Cook macaroni according to product instructions and drain. Cut large scallops in half.
2
In 3 qt. sauce pan over low heat, melt the margarine.
3
Add garlic and saute 5 minutes.
4
Add corn starch, salt and pepper; stir until blended.
5
Gradually add milk, stirring until smooth.
6
Cook until thickened and boil 2 minutes. Add wine and 1 1/2 cup cheese.
7
Turn into a 2 1/2 qt. casserole. Sprinkle remaining cheese over top.
8
Bake in 350u00b0 oven for 30 minutes.

599

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 c. uncooked shell macaroni, 1 clove crushed garlic, 1/4 tsp. pepper, 1/4 c. dry sherry, vermouth, or dry white wine, and more.

Yes, Scallop Casserole falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scallop Casserole

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