Mini Scallop Casseroles
Delight your taste buds with these indulgent Mini Scallop Casseroles, a luxurious yet accessible dish perfect for any occasion. Featuring tender, seared sea scallops nestled in a creamy Parmesan sauce, these individual casseroles are topped with a golden, buttery panko breadcrumb crust for the ultimate blend of texture and flavor. Fresh garlic, lemon juice, and parsley add bright, aromatic notes to this decadent recipe, while their convenient preparation in ramekins makes them perfect for entertaining or an elegant weeknight dinner. With just 15 minutes of prep time and a quick bake in the oven, these easy scallop casseroles will transport you straight to the coast with their rich, seafood-infused goodness. Serve warm for a show-stopping appetizer or light main course that's as beautiful as it is delicious.
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Recipe Information
Ingredients
- 1 lb Sea scallops
- 4 tbsp Butter (unsalted)
- 3 cloves Garlic (minced)
- 1 cup Heavy cream
- 1 cup Parmesan cheese (grated)
- 0.5 cup Panko breadcrumbs
- 2 tbsp Fresh parsley (chopped)
- 2 tbsp Lemon juice
- 0.5 tsp Salt
- 0.25 tsp Black pepper (freshly cracked)
- 1 tbsp Olive oil (for greasing)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease 4 individual ramekins with olive oil and set them aside.
Rinse the scallops under cold water and pat them dry with paper towels. Remove any side muscle that may still be attached.
In a large skillet, melt 3 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the scallops to the skillet and sear them for 1-2 minutes per side until lightly golden. Remove the scallops from the skillet and distribute them evenly among the ramekins.
In the same skillet, reduce the heat to low and pour in the heavy cream. Stir in the Parmesan cheese, lemon juice, salt, and black pepper. Cook while stirring for 2-3 minutes, or until the sauce thickens slightly.
Pour the sauce over the scallops in each ramekin, ensuring they are evenly coated.
In a small bowl, mix the panko breadcrumbs with the remaining 1 tablespoon of butter (melted) and the chopped parsley. Sprinkle this breadcrumb mixture evenly over each ramekin.
Place the ramekins on a baking sheet and bake in the preheated oven for 15-18 minutes, or until the tops are golden brown and bubbling.
Remove from the oven and let cool slightly for 2-3 minutes before serving. Garnish with additional parsley if desired and serve warm.
Nutrition Facts
Calories |
767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.5 g | 67% | |
| Saturated Fat | 30.7 g | 153% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 176 mg | 59% | |
| Sodium | 2170 mg | 94% | |
| Total Carbohydrate | 14.7 g | 5% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 1.4 g | ||
| Protein | 49.8 g | 100% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 689 mg | 53% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 444 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
