Scallops in Shells Recipe
Scallops in Shells Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. Bake: 10 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Scallops in Shells in Taste of Home Christmas Annual Annual 2012, p44

Nutritional Facts

1 serving: 250 calories, 13g fat (8g saturated fat), 69mg cholesterol, 764mg sodium, 11g carbohydrate (2g sugars, 1g fiber), 21g protein.

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  • 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
  1. 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.
  2. Sprinkle scallops with salt. In a large skillet, saute mushrooms and shallots in butter until tender. Add scallops; cook 2 minutes longer. Remove from heat and set aside.
  3. 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.
  4. 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.
Originally published as Scallops in Shells in Taste of Home Christmas Annual Annual 2012, p44

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