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.

Nutriscore Rating: 43/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease 4 individual ramekins with olive oil and set them aside.

Step 2

Rinse the scallops under cold water and pat them dry with paper towels. Remove any side muscle that may still be attached.

Step 3

In a large skillet, melt 3 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Step 4

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.

Step 5

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.

Step 6

Pour the sauce over the scallops in each ramekin, ensuring they are evenly coated.

Step 7

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.

Step 8

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.

Step 9

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

Serving size	1077.2 grams (1077.2g)

Amount per serving	% Daily Value*
Calories	2948

Total Fat 211.10g	271%
Saturated Fat 122.60g	613%
Polyunsaturated Fat 0.00g
Cholesterol 740mg	247%
Sodium 8088mg	352%
Total Carbohydrate 59.40g	22%
Dietary Fiber 1.60g	6%
Total Sugars 2.90g
Protein 188.70g	377%

Vitamin D 28IU	140%
Calcium 2730mg	210%
Iron 4mg	20%
Potassium 1842mg	39%

*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.

Source of Calories

Fat: 65.7%

Protein: 26.1%

Carbs: 8.2%