Scallops in Shells Recipe

Scallops in Shells Recipe photo by Taste of Home

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For a formal dinner, try my elegant scallop recipe as a first course. The buttery scallops are served in a rich, creamy sauce.—Jane Rossen, Binghamton, New York

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Scallops in Shells Recipe

Prep: 35 min. Bake: 10 min.

Yield: 8 Servings

35 10 45

Ingredients

2 cups water
16 sea scallops (about 2 pounds)
1 teaspoon salt
1-1/2 cups thinly sliced fresh mushrooms
2 shallots, finely chopped
1/4 cup butter, cubed
SAUCE:
2 tablespoons butter
2 tablespoons all-purpose flour
3/4 cup 2% milk
2 tablespoons grated Parmesan cheese
2 tablespoons sherry
1/2 teaspoon salt
1/4 teaspoon lemon juice
1/4 teaspoon pepper
1/8 teaspoon grated lemon peel
8 scallop shells
1/3 cup dry bread crumbs
2 tablespoons butter, melted

Directions

Place water in a large saucepan. Bring to a boil. Reduce heat; add scallops and poach, uncovered, for 6 minutes or until firm and opaque. Drain scallops, reserving 1 cup liquid.
Sprinkle scallops with salt. In a large skillet, saute mushrooms and shallots in butter until tender. Add scallops; cook 2 minutes longer. Remove from the heat and set aside.
For sauce, in a small saucepan, melt butter. Stir in flour until smooth; gradually add milk and reserved poaching liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cheese, sherry, salt, lemon juice, pepper and lemon peel; add to skillet.
Divide scallop mixture among eight scallop shells. Combine bread crumbs and melted butter; sprinkle over tops. Place on an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 8-12 minutes or until crumbs are golden brown. Yield: 8 servings.

Nutritional Facts 1 serving equals 250 calories, 13 g fat (8 g saturated fat), 69 mg cholesterol, 764 mg sodium, 11 g carbohydrate, 1 g fiber, 21 g protein.

Originally published as Scallops in Shells in Taste of Home Christmas Annual Annual 2012, p44

Scallops

A member of the bivalve mollusk family, scallops are commonly found in two groups---the sea scallop, yielding 10-20 per pound, or the much smaller bay scallop, yielding 60-90 per pound. Scallops are usually available shucked, sold fresh or frozen and range in color from pale beige to creamy pink. Scallops can be broiled, grilled, pan-fried or deep-fried and cook in a matter of minutes.