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 Florida scallops |
| 4 |
tablespoons butter |
| 1 1/4 |
cups Florida milk |
| 1/4 |
cup all-purpose flour |
| 1 |
teaspoon salt |
| 1/8 |
teaspoon white pepper |
| 1 |
pound Florida 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
Nutritional Value Per Serving
Calories 432, Calories From Fat 162, Total Fat 18g, Saturated Fat 11g, Cholesterol 150mg, Total Carbohydrate 36g, Protein 32g
|
|
Look for "Fresh from Florida" ingredients
at your local store. |
