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Baked Scallops

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Ingredients
  Cape scallops 1 Pint
  White wine 1 Pint
  Fresh mushrooms 6
  Butter 2 Tablespoon
  Shallots 3 , finely chopped
  Finely chopped parsley 1 Tablespoon
  Flour 1 Tablespoon
  Cooking liquid 1 Cup (16 tbs) (In Which Scallops Were Cooked)
  Cream 6 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1. Slice mushrooms thinly.
2. Preheat the oven to 400-425°F.

MAKING
3. In a large stock pot, add scallops to wine and boil until tender.
4. Drain, reserving the broth and cut scallops into quarters.
5. In a saucepan, melt the butter over a medium low flame.
6. Add the shallots, mushrooms and parsley and sauté until the onions are soft.
7. Add flour and seasonings and sauté until well blended.
8. Gradually add the scallop cooking liquid and blend well.
9. Bring to a boil, stirring continuously to prevent lumps.
10. Reduce the flame and stir in the cream, simmering until hot and bubbly, stirring all the time.
11. Take pan off the flame and gently stir in the cooked scallops.
12. On a baking sheet, arrange the scallop shells.
13. Spoon the mixture into each shell.
14. Combine the bread crumbs and butter.
15. Sprinkle over the scallops.
16. Bake in preheated oven for a few minutes lightly browned.

SERVING
17. Arrange on a serving plates and serve hot with lemon wedges.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Scallop
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
2

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