Scallops in Shells
TOTAL TIME: Prep: 35 min. Bake: 10 min.
YIELD: 8 servings.
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
Ingredients
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2 cups water
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16 sea scallops (about 2 pounds)
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1 teaspoon salt
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1-1/2 cups thinly sliced fresh mushrooms
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2 shallots, finely chopped
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1/4 cup butter, cubed
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SAUCE:
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2 tablespoons butter
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2 tablespoons all-purpose flour
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3/4 cup 2% milk
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2 tablespoons grated Parmesan cheese
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2 tablespoons sherry
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1/2 teaspoon salt
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1/4 teaspoon lemon juice
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1/4 teaspoon pepper
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1/8 teaspoon grated lemon zest
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8 scallop shells
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1/3 cup dry bread crumbs
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2 tablespoons butter, melted
Directions
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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.
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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.
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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 zest; add to skillet.
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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.
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5.
Craving for more? Check out these easy-to-make scallop recipes.
Nutrition 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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