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Scallops in Shells

 Scallops in Shells
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
8 ServingsPrep: 35 min. Bake: 10 min.

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, 6 minutes or until firm and opaque.
  • Drain scallops, reserving 1 cup liquid.
  • Sprinkle scallops with salt. In a large skillet, saute mushrooms and

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Scallops in Shells (continued)

Directions (continued)

  • shallots in butter until tender. Add scallops; cook 2 minutes
  • longer. Remove from 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 2 minutes or until thickened. Stir in cheese,
  • sherry, salt, lemon juice, pepper and lemon peel; add to skillet.
  • Preheat oven to 375°. Divide scallop mixture among eight scallop
  • shells. Combine bread crumbs and melted butter; sprinkle over tops.
  • Place on an ungreased 15x10x1-in. baking pan. Bake 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.