I cannot wait to try the recipe below. I love shrimp and scallops and am currently on a casserole kick. Take a look…
Growing up in Ohio, we didn’t eat much seafood other than the occasional fried perch or mackerel that dad brought back from the occasional Lake Erie fishing trip.
Once I moved to Virginia, I began to sample and cook with a lot more seafood. It is great living in a coastal state!
#1 son has a taste for seafood. Who am I kidding? He has a taste for all food. In massive quantities. I was rather sorry that I made this dish, as he wanted it on a weekly basis. Even in a coastal state, scallops are expensive! The good thing is that there are never any leftovers when he is around!
This casserole is a nice change from my usual simple grilled, sautéed or broiled scallops. The white wine sauce is smooth and creamy, and the parmesan cheese adds a nice finish. This dish is always impressive for guests when made in individual casseroles.
Seafood Casserole
What you need:
6 oz uncooked spaghetti, broken
1/2 lb fresh scallops, cut in half or quarters if large
½ lb fresh shrimp, peeled and deveined. Smaller ones are best.
6 Tbs butter
4 Tbs flour, divided
½ tsp salt
¼ tsp freshly ground black pepper
2 cups half and half cream
4 Tbs white wine or sherry
½ cup sliced button mushrooms
1 cup frozen peas
8 Tbs parmesan cheese, divided
What you do:
Cook spaghetti per directions on package. Drain and rinse with hot water.
Heat oven to 375 degrees. Lightly butter a 2 quart casserole dish, or 4 individual 2 cup ramekins. Thoroughly rinse scallops and shrimp in cold water, drain, and cut scallops to desired size. I like a bite sized piece. Melt 3 tbs of butter in a saute pan. Add seafood and mushrooms and saute over medium high heat. Cook 6-8 minutes, or until scallops are opaque. Remove from pan and set aside. In same pan, melt remaining butter. Add flour, salt and pepper and blend well. Add half and half all at once. Cook until mixture thickens. This should take about 5 minutes. Stir constantly with a whisk. Add 4 T of parmesan cheese. Add scallops and mushrooms back to the pan. Add wine and peas. Continue stirring until heated through. Place spaghetti into saucepan with seafood mixture, and stir it all together until well mixed. Place it all in the buttered casserole. Sprinkle with Parmesan cheese. Bake for about 25 minutes, or until light brown and bubbly around the edges.
Serve with a fresh salad and good crusty bread.
Rantings of an Amateur Chef 
This really does sound good and I’ve been looking for a casserole to make for the hubby….this may be it!
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This looks delicious…I am ready to give that one a try.
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That looks fantastic! Scallops and shrimp are two of my favorite things to eat. I’ve never thought of including them in a casserole before.
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Scallops in a casserole, this sounds like good autumn comfort food. I will add this to my play list – Thank You
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I love scallops. This sounds amazing. I think I want to have it soon.
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Sounds delicious! 🙂
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Wow, sounds delish! I love seafood, definitely making this one
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oh my goodness this looks so good!
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That looks so good! And perfect to add a little luxury to a weeknight meal 🙂
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Looks delicious!! I will definitely give this recipe a try 🙂
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Sounds like a great recipe to try for our dinner cruises. Might use king crab instead of shrimp…
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Thank you for liking my Scottish trifle. I love scallops but have never tried them in a casserole. I can’t wait to try your recipe.
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My kind of supper !
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I made this dish, not a fan of peas, I added green onions and fresh parsley. I used a lot of cheese, was delicious.
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sounds so good. Do you think I could add a full pound of shrimp?
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Out of all those comments, only one person actually made it. Interesting.
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This is delicious! I will be making it again tomorrow night.
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Undercook the shrimp in the saute…leave until last unless you want to patch tires with it.
Great recipe, you can improvise a lot with what you have on hand. I added some asparagus julienned into 2″ cuts along with the peas. I had leftover heavy cream so used that instead of half-and-half. More pepper.
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Made this today. Used gluten free noodles and gluten free flour. It was yummy. Only addition was old bay seasoning sprinkled on top. Served with a garden salad. It was really good and will definitely make again. Left out the wine as hubby doesn’t care for the taste . Yummy!!!!
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I’m making this tomorrow!! First hav to get scallops. Have lots of shrimp in my freezer! Thanks !
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Kudos to Jim C. in June 2021 who pointed out the shrimp need to be undercooked in the saute stage–and so do the scallops. If you’re adding them in to the sauce and cooking until well mixed, and then baking them for 25 minutes, I’m thinking your dish will be massively improved just by not overcooking those succulent shrimp and scallops so much…don’t you think? Granted, I haven’t made this, but I’m really hesitant to follow your cooking instructions to the letter, although I’m looking forward to following your ingredients! 😉
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