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Seafood Festival Casserole
1/2 pound Florida 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 peeled, deveined, cooked Florida rock shrimp
1 tablespoon sherry
2 tabelspoons butter, melted
1 1/2 cups soft bread crumbs
1/4 cup shredded Cheddar cheese
paprika

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

Per serving: calories 432, calories from fat 162, total fat 18g, saturated fat 11g, cholesterol 150mg, total carbohydrate 36g, protein 32g.



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