Mediterranean Scallop Casserole

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  • Makes: 4 servings
  • Prep: 30 mins
  • Bake: 20 mins 350°F

Mediterranean Scallop Casserole

Reviews (0)

5.0 by 1 people

Rate This!

Directions

  1. Thaw scallops, if frozen. Preheat oven to 350 degrees F. Lightly grease a 2-quart casserole; set aside. Cook pasta according to package directions; drain.
  2. Meanwhile, in a large nonstick skillet cook eggplant, onion, sweet pepper, and garlic in hot oil over medium heat for 4 to 5 minutes or until onion is tender. Stir in cooked pasta, tomatoes, tomato sauce, basil, salt, and black pepper. Bring to boiling. Transfer pasta mixture to the prepared casserole.
  3. Rinse scallops; pat dry with paper towels. Place scallops on top of pasta mixture. In a small bowl combine bread crumbs and cheese; stir in melted butter. Sprinkle over scallops.
  4. Bake, uncovered, for 20 to 25 minutes or until scallops are opaque. If desired, garnish with marjoram.
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Nutrition Facts (Mediterranean Scallop Casserole)

  • Per serving:
  • 407 kcal ,
  • 13 g fat
  • (5 g sat. fat ,
  • 58 mg chol. ,
  • 1241 mg sodium ,
  • 44 g carb. ,
  • 5 g fiber ,
  • 28 g pro.
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