Mini scallop casseroles

Prep time: 20 min

Cook time: 20 min

Serves: 4


  • 1lb Peruvian scallops from your local Fisherman’s Market​
  • 3 celery ribs, chopped
  • 1 cup sliced fresh mushrooms
  • 1 medium green pepper, chopped
  • 1 small onion, chopped
  • 2 tbsp butter
  • 1/3 cup all-purpose flour
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 cups fat-free milk


  • 1 cup panko bread crumbs
  • 1 tbsp butter, melted
  • 1/4 cup shredded cheddar cheese


  1. Preheat oven to 350°
  2. In a large skillet, sauté celery, mushrooms, green pepper and onion in butter until tender. Stir in flour, salt and pepper until blended; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened.
  3. Reduce heat; add scallops. Cook, stirring occasionally, 3-4 minutes or until scallops are firm and opaque.
  4. Divide mixture among four 10-oz. ramekins or custard cups. In a small bowl, combine panko bread crumbs and butter; sprinkle over scallop mixture.
  5. Bake, uncovered, 15-20 minutes or until bubbly. Sprinkle with your shredded cheddar cheese; bake 5 minutes longer or until cheese is melted. Remove from heat, let rest 5 minutes and serve.


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