A.O.K "trial" Gourmet (14) I have ramekins!

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Ramekins. They have been on my list of "things to buy for the kitchen" for a while now. To be more specific... since I fell in love with creme brule a couple years ago. On a recent trip to the Maxi & Cie (a local grocery store chain that now boasts quite the household, kitchen, and even clothing sections) I finally picked some up. I love President's Choice products and these babies were a steal!

When I brought them home I was thinking chocolate mousse, creme brule, cute little breakfast dishes. Alas...with the usual business of life, the ramekins got put away on in the kitchen cupboard and forgotten about for a couple weeks. It wasn't until I was looking for something to do with the scallops thawing for dinner last week that I finally got to use them.

My search (gotta love google!) lead me to this recipe for Mini Scallop Casseroles on the Taste of Home web site. With a review of 4 out of 5 for this healthy (and easy) recipe. I decided to give it a try.

Ingredients

3 celery ribs, chopped
1 cup sliced fresh mushrooms (I didn't actually include any mushrooms, but added extra vegetables for bulk)
1 medium green pepper, chopped
2 tablespoons butter
1/3 cup flour
1/4 teaspoon salt
1/3 teaspoon pepper
2 cups fat-free milk
1 pound bay scallops

(topping)

1 cup soft bread crumbs
1 tablespoon butter, melted
1/4 cup shredded cheddar cheese

Directions

1. In a large skillet, saute the celery, mushrooms, green pepper and onion in butter until tender. Stir in the four, salt and pepper until blended. Gradually add the milk. Bring to a boil, cook and stir for 2 minutes or until thickened.

2. Reduce heat. Add scallops. Cook, stirring occasionally, for 3-4 minutes or until scallops are firm and opaque.

3. Divide mixture among four 10 oz. ramekins or custard cups. In a small bowl, combine crumbs and butter, sprinkle over scallop mixture.

4. Bake, uncovered (I put the ramekins on a cookie sheet in case of spills) at 350 degrees for 15-20 minutes or until bubbly. Sprinkle with cheese and bake 5 minutes longer or until cheese is melted.
The result?

I really liked this recipe.

Very creamy. Very yummy. Very easy... though not as quick as what I usually look for in dinner preparation and cooking time (but worth the extra time!). Great for leftovers - I thought they tasted even better the next day!

However... I did specify that "I" liked them because they weren't as appreciated by the rest of my family. With that said - if you (and your family) like chicken pot pie and are fans of scallops, I'm convinced that these mini casseroles will be a hit.

Enjoy!

A.

4 comments:

scorpiowoman said...

Great recipe. I'll have to try it but I'll try with the mushrooms. Me too I really like President's Choice products. Not too expensive and great. I bought a grill-pan that can do burgers, grilled-cheese and many more things... Only 25 $.

Aimee said...

Ah, well, you can't please everyone. They look great to me!

Leino said...

mmmm
i've aced a vanilla chocolate/raspberry creme brule lately...
buying ramekins inspired me as well!
:)

A. said...

scorpiowoman - I would have added the mushrooms (although they would have made these even less of a hit with my husband...) but I didn't have any on hand. Just goes to show that you can always modify recipes and figure out alternatives on the "fly"

Aimee - yeah... I'm learning not to be insulted when he reaches for the ketcup or ignores the leftovers in the fridge for his lunches ;-)

Leino - vanilla/chocolate/raspberry... creme brule...? AWESOME. I'm gonna request it the next time we have dinner together!!

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