Seafood Casserole For 2 Recipes

Steps:

• In a large skillet, saute onions,celery,mushroom and garlic in the oil until softened.
• Add salt, pepper and old Bay Seasoning.
• Whisk in the flour.
• Slowly stir milk into the sauteed mixture.
• Add cheese.
• Add the cooked seafood; stir well.
• Add parlsey and basil.
• Pour into a casserole dish.
• Bake at 375* for 30 minutes.
• Can be prepared ahead of time and baked before serving.

Steps:

• Melt 3 tablespoons butter in a large Dutch oven over medium heat; stir in celery and onion. Cook and stir until translucent, 5 to 7 minutes. Season with salt and pepper and remove to a bowl. Leave grease in the Dutch oven.
• At the same time, melt 1 tablespoon butter in a skillet over medium-high heat. Add scallops to the hot skillet in a single layer without crowding. Cook until golden brown and sizzling and opaque all the way through, about 2 minutes per side. Remove from heat.
• Add flour to the Dutch oven; whisk over medium-low heat until mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk milk into the flour mixture, and bring to a gentle boil. Add Cheddar cheese and remaining 1/2 cup butter. Incorporate celery-onion mixture and simmer until thickened, 5 to 10 minutes.
• While the mixture is simmering, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Stir scallops, shrimp, lobster, and crabmeat into the Dutch oven, then pour into a 9x13-inch baking dish.
• Broil in the preheated oven until browned on top, 2 to 3 minutes.

Steps:

• Cook rice according to package directions. Meanwhile, preheat oven to 375°., In a large bowl, combine the crab, shrimp, celery, onion, green pepper, mushrooms and pimientos. In a small bowl, whisk mayonnaise, milk, pepper and Worcestershire sauce; stir into seafood mixture. Stir in rice., Transfer to a greased 13x9-in. baking dish. Sprinkle with the dry bread crumbs. Bake, uncovered, until bubbly, 40-50 minutes.

Steps:

• In a saucepan, bring the water to a boil, cook celery, and onions until tender (about 6 minutes).
• Using slotted spoon transfer vegetables to a large bowl.
• In same saucepan and water, poach scallops over low heat until firm and opaque (aobut 3 minutes).
• Add shrimp and cook about 4 minutes.
• Drain seafood, reserving 3/4 cup of cooking liquid. This liquid amount is based on the original serving size. Increase liquid accordingly.
• Place all seafood into large bowl.
• In large saucepan, melt butter over medium heat.
• Add flour and cook, stir for 2 minutes.
• Gradually whisk in 3/4 cup of cooking liquid and cream, cook until thick. This liquid amount is based on the original serving size. Increase liquid accordingly.
• Stir in cheese until melted.
• Add seafood, season with salt and pepper.
• Transfer into 3.5 L casserole dish.
• Make topping by melting 2 tablespoons butter and stirring in the 1cup shredded cheddar cheese and 1/2 cups of bread crumbs. Keep in mind this topping is for original recipe.
• Spread topping over casserole.
• You can refrigerate the casserole at this point for up to 8 hours, or
• Bake uncovered in 325oF oven 35-45 minutes or until bubbly around edges. Let stand 5 minutes.