These Baked Scallops are so easy and delicious! First simmer with a little wine and then briefly gratinate with a creamy sauce.
My dad’s first experience with scallops was with this baked scallop dish made by his friends Fred and Patricia. He was so inspired by these scallops that he spent the better part of a month experimenting and trying to recreate them! The result is these delicious baked scallops.
What I love about this recipe is that it is so easy to make and so quick to make. The scallops are essentially baked in a white sauce made with butter, white wine, and flour with breadcrumbs.
Scallops vs. Bay Scallops
As for the scallops, you have a choice of scallops and sea scallops. We use the larger scallops for this version, but my dad remembers Patricia using scallops when she made them for him.
Scallops are fairly large — a quarter or larger in diameter — while scallops are fairly small, perhaps only an inch in diameter or smaller. Scallops are usually more common (and less expensive), so these are most likely what you’ll find at the store.
Their size obviously affects how quickly they cook. So if you use scallops, be sure to reduce the overall cooking time.
Fresh scallops work best in this recipe if you can find them, but frozen scallops also work well. Thaw frozen scallops before preparing the recipe according to package directions.
How to tell when scallops are done
Scallops are done when they are just translucent. The texture should still be fairly soft; If they’re very firm or chewy, that means they’re overcooked. Err on the side of undercooking. You can always heat them up a minute or two longer if they need longer cooking.
This recipe takes longer to cook than most scallop recipes, but the scallops are cooked very gently—first on the stovetop with some wine, and then nestled in a casserole dish in the oven. Follow the timing in the recipe and you should be fine.
What to serve with these scallops
Serve these scallops neat with a squeeze of lemon. A simple side salad and a piece of crusty bread complete the meal.
You can also pour the scallops and their sauce over pasta or rice. This would be great for a dinner party or a date night.
More Easy Seafood Recipes!
- Quick and easy fish stew
- Shrimp, scampi
- Seared Scallops with Brown Butter Capers Sauce
- Baked shrimp in tomato and feta sauce
- Baked salmon in honey mustard
Simply baked scallops
Look for “dry-packed,” non-soaked, wet, or treated scallops. Dry-packed scallops taste better and have not been artificially inflated with water.
ingredients
-
2 lb sea scallops (about 4 cups), fresh or thawed if frozen, dry packed
-
1 Cup dry white wine (e.g. a Sauvignon Blanc)
-
1/4 teaspoon Salt (omit if using salted butter)
-
6 tablespoon unsalted butterdivided
-
1 1/2 cups finely chopped Onion
-
2 1/2 tablespoon flour
-
1/2 Cup fine breadcrumbs
method
-
Preheat oven to 400°F:
Preheat the oven to 400°.
-
Simmer the scallops on the stove:
Place scallops in a medium skillet. Add the wine and a pinch of salt. Bring to a boil, reduce heat, cover and simmer 4 minutes, no longer.
Using a spatula, transfer the scallops to a 1 1/2 liter casserole dish and arrange in a single layer. It’s okay if they get a little crowded or if some overlap. Pour the cooking liquid into a separate container and reserve.
-
Cooking onions:
Heat 3 tablespoons of butter in a skillet over medium-high heat. Add the onions and cook until wilted, a few minutes.
-
Make the sauce:
Slowly sprinkle the flour over the butter and onion mixture and stir. Let cook for a minute or two. Then pour the cooking liquid over the butter and onion mixture, stirring vigorously.
Once the sauce has thickened, add it to the casserole dish with the scallops. Stir gently to fully incorporate the scallops into the sauce.
-
Bake:
Sprinkle breadcrumbs over the scallops and sprinkle with the remaining 3 tablespoons butter.
Bake in the oven at 400°F until bubbly and brown, about 15 minutes.
Serve with lemon slices.
| nutritional information (per serving) | |
|---|---|
| 298 | calories |
| 13g | Fat |
| 18g | carbohydrates |
| 20g | protein |
