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SEAFOOD FESTIVAL CASSEROLE

Yield: 6 servings
 

INGREDIENTS

1/2 pound Florida scallops
4 tablespoons butter
1¼ 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
1½ cups soft bread crumbs
1/4 cup shredded Cheddar cheese
paprika
 

DIRECTIONS

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.
 

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

Florida Department of Agriculture and Consumer Services