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Mini Seafood Casseroles


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  • 5 tablespoons unsalted butter
  • 2 medium carrots, peeled and diced
  • 2 ribs celery, diced
  • 1 medium onion, chopped
  • 1 medium white all-purpose potato, peeled and diced
  • 3 tablespoons flour
  • 1 cup bottle clam juice
  • 1/2 cup heavy cream
  • 1/2 cup white wine
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3/4 pound bay scallops
  • 3/4 pound peeled and cleaned medium shrimp
  • 1 slice whole wheat bread
  • 1/3 cup fresh basil leaves
  • pinch salt



Step 1

1. Heat broiler. In a medium saucepan, melt 3 tablespoons of the butter over medium-high heat. Add carrot, celery, onion and potato. Saute 5 minutes, until onion is softened.

2. Stir in flour. Pour in clam juice, cream, wine, salt and pepper. Bring to a simmer. Simmer 13 to 15 minutes, until vegetables are just tender. Stir in scallops and shrimp. Cook 4 minutes, stirring occasionally until seafood is cooked through.

3. Meanwhile, combine bread, basil and a pinch of salt in a food processor. Pulse until bread crumbs are formed. Melt remaining 2 tablespoons butter, and toss with bread crumbs until moist.

4. Divide seafood mixture between four 12-ounce ovenproof dishes. Top with bread crumbs; broil 2 minutes until browned. Makes 4 individual casseroles.


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