Sandra's Scallop Corn Casserole

Dive into the comforting flavors of Sandra's Scallop Corn Casserole, a rich and creamy seafood bake that's perfect for a cozy family dinner or your next potluck gathering. Tender scallops, sweet corn kernels, and a luscious cheddar cheese sauce come together in this savory casserole, topped with golden, buttery panko breadcrumbs for added crunch. This easy-to-make dish pairs a silky homemade roux with simple pantry staples like garlic powder and onion powder, creating layers of flavor in every bite. Ready in under an hour, this casserole is garnished with fresh parsley for a touch of color and freshness, making it as visually appealing as it is delicious. Perfect for scallop lovers and comforting casserole enthusiasts alike, this recipe is guaranteed to impress!

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 1 pound fresh or frozen scallops
• 3 cups sweet corn kernels (canned, fresh, or frozen)
• 4 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1.5 cups whole milk
• 1 cup grated cheddar cheese
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon garlic powder
• 0.5 teaspoon onion powder
• 1 cup panko breadcrumbs
• 2 tablespoons olive oil
• 2 tablespoons fresh parsley (chopped, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.

Step 2

If using frozen scallops, thaw them completely and pat them dry with paper towels. If scallops are large, cut them into smaller bite-sized pieces.

Step 3

In a large skillet over medium heat, melt 2 tablespoons of unsalted butter. Add the scallops and cook for 3-4 minutes, or until they are just opaque and slightly firm. Remove the scallops from the skillet and set them aside.

Step 4

In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Stir in the all-purpose flour to create a roux, cooking for about 1 minute while stirring constantly.

Step 5

Gradually pour in the whole milk while whisking to avoid lumps. Cook for 2-3 minutes, or until the mixture thickens slightly to a creamy consistency.

Step 6

Stir in the grated cheddar cheese, salt, ground black pepper, garlic powder, and onion powder. Mix until the cheese is melted and the sauce is smooth. Remove from heat.

Step 7

Combine the cooked scallops, sweet corn kernels, and cheese sauce in a large mixing bowl. Stir until everything is evenly coated.

Step 8

Pour the mixture into the prepared baking dish and spread it out evenly.

Step 9

In a small bowl, mix the panko breadcrumbs with olive oil. Sprinkle this mixture evenly over the top of the casserole.

Step 10

Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbling around the edges.

Step 11

Let the casserole cool for 5 minutes before serving. Garnish with fresh chopped parsley for a burst of color and flavor.

Nutrition Facts

Serving size	(1693.5g)

Amount per serving	% Daily Value*
Calories	2520.8

Total Fat 137.5g	0%
Saturated Fat 64.8g	0%
Polyunsaturated Fat 3.0g
Cholesterol 473.9mg	0%
Sodium 8047.5mg	0%
Total Carbohydrate 202.8g	0%
Dietary Fiber 19.1g	0%
Total Sugars 58.8g
Protein 147.0g	0%

Vitamin D 185.0IU	0%
Calcium 1356.0mg	0%
Iron 9.3mg	0%
Potassium 3841.6mg	0%

*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: 46.9%

Protein: 22.3%

Carbs: 30.8%