Seafood Bubbly Bake Recipes

Steps:

• 1. Wipe scallops dry and lightly salt.
• 2. Saute vegetables; place in a greased casserole.
• 3. Cover with soup, top with buttered bread crumbs, and bake at 350 for 30-35 minutes.

Steps:

• Preheat oven to 325°. Cook rice according to package directions. Meanwhile, in a large skillet, heat butter over medium-high heat. Add celery, onion and carrot; cook and stir until crisp-tender. Add garlic, salt and pepper; cook 1 minute longer., Add to cooked rice. Stir in parsley and dill. Transfer to a greased 13x9-in. baking dish., Fill a large saucepan two-thirds full with water; bring to a boil. Reduce heat to medium. Add shrimp; simmer, uncovered, 30 seconds. Add scallops; simmer 2-3 minutes longer or just until shrimp turn pink and scallops are firm and opaque. Drain, reserving 1 cup cooking liquid. Place seafood in a large bowl; stir in crab., In a small saucepan, melt butter over medium heat. Stir in flour until blended; gradually stir in cream and reserved cooking liquid. Bring to a boil; cook and stir 2 minutes or until thickened and bubbly. Reduce heat. Stir in cream cheese, dill and seasonings until smooth. Stir into seafood mixture., Pour over rice mixture. Toss bread crumbs with melted butter; sprinkle over top. Bake, uncovered, 50-55 minutes or until golden brown. Let stand 10 minutes before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 2 quart casserole dish.
• Arrange fish fillets in the bottom of the prepared casserole dish, and sprinkle with salt and pepper to taste. Layer onion slices over fish. Spread cream of mushroom soup over all, and top with shredded cheese.
• Bake in preheated oven for about 40 minutes, or until bubbly and fish flakes easily with a fork.

Steps:

• Preheat oven to 400°. Place salmon in a greased 15x10x1-in. baking pan. Combine oil, vinegar, rosemary, garlic and salt. Pour half over salmon. Place asparagus and red pepper in a large bowl; drizzle with remaining oil mixture and toss to coat. Arrange around salmon in pan; sprinkle with pepper., Bake until salmon flakes easily with a fork and vegetables are tender, 12-15 minutes. Serve with lemon wedges.

Steps:

• Bring water, wine and dill to a boil.
• Add scallops; simmer 2 minutes.
• Add shrimp; simmer 3-4 minutes longer or until shrimp are opaque.
• Remove from heat.
• Put seafood in a shallow 1 1/2 Quart baking dish. Set aside; reserve liquid.
• Heat 1/4 C butter in skillet; saute mushrooms with chives or green onions.
• Stir in flour continue cooking 1 minute until bubbly.
• Stir in cream and 1 Cup of the reserved fish stock.
• Cook slowly until thick. Add salt and pepper if desired.
• Pour sauce over seafood.
• Mix cracker crumbs and the 3 T melted butter.
• Sprinkle cracker crumbs over the seafood.
• Bake at 400 for 15-20 minutes or until bubbly and lightly browned.

Steps:

• Set oven to 350 degrees.
• Grease/butter a large casserole dish, enough to hold the complete mixture, I use my large white Corning Ware dish for this.
• In a large saucepan, melt butter over low heat until melted.
• Add/whisk in flour, mustard, onion, garlic Worcestershire sauce, paprika, salt, pepper and tabasco sauce; whisk for 2 minutes.
• Carefully add in the half and half cream, whisking constantly until thickened, adjusting the salt to taste.
• Remove from heat and add/mix in the gruyere cheese until melted.
• Transfer the mixture into a large bowl.
• Add in the seafood and olives; mix until well combined.
• Transfer mixture to prepared casserole dish.
• Brush the top of the casserole with lemon juice.
• Sprinkle grated Parmesan cheese on top.
• At this point the casserole may be refigerated, and baked later.
• Bake for about 30 minutes, or until hot and bubbly.

Steps:

• Rinse scallops and set aside.
• Melt butter and sauté green onion and mushroom until onion becomes transparent.
• Add flour and cook slightly but do not allow flour to brown.
• Add cream and stir until sauce has slightly thickened.
• Add wine, salt and pepper, stirring until blended.
• Add scallops and pour into 1 1/2-quart casserole dish.
• Top with bread crumbs.( I like to drizzle a little melted butter over the bread crumbs).
• Bake in a preheated 350°F oven for 25 minutes.