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Hot Seafood Salad

Ingredients
  Scallops 1⁄2 Pound, coarsely chopped to make about 1 cup
  Small shrimp 1⁄2 Pound, peeled and deveined to make about 1 cup
  Dry white wine 1 Cup (16 tbs)
  Sliced fresh mushrooms 5 1⁄2 Ounce (2 Cups)
  Butter/Margarine 1 Tablespoon, melted
  Commercial sour cream 8 Ounce (1 Carton)
  Chopped celery 1 Cup (16 tbs)
  Sliced almonds 1⁄4 Cup (4 tbs), toasted
  Crumbled blue cheese 1 Ounce (1/4 Cup)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Minced onion 2 Tablespoon
  Lemon juice 2 Tablespoon
  Salt 1 Teaspoon
  Dry seasoned bread crumbs 1⁄2 Cup (8 tbs)
  Butter/Margarine 2 Tablespoon, melted
  Lemon wedges 3
Directions

GETTING READY
1) Preheat oven to temperature of 300 degrees.
2) Rinse the shrimp and scallop properly.

MAKING
3) In a saucepan, combine the rinsed scallop, shrimp and the wine. Cook over low flame for about 3 minutes and drain.
4) In 1 tablespoon of butter, sauté the mushrooms for about 2 to 3 minutes or till they are tendered.
5) Combine the scallops, shrimp, mushrooms, sour cream, almonds, green pepper, celery, cheese, lemon juice, onion and salt together. Stir properly.
6) Into 6 10-ounce custard cups, spoon the scallop mixture.
7) Combine together the breadcrumbs and remaining butter. Stir well and sprinkle the breadcrumbs all over the scallop mixture.
8) Bake in preheated oven for 10 to 15 minutes.

SERVING
11) Serve hot after garnishing with lemon wedges.

TIP
Other types of individual serving dishes can be used in place of the custard cups.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Baked
Dish: 
Salad
Ingredient: 
Seafood
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
6

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