Baked Scallop Ala' Rogers Recipe

Name: Baked Scallop Ala' Rogers Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb scallops; 2 Tbsp. chopped onion; 1 Tbsp. butter or possibly margarine; 1 Tbsp. lemon juice; 3/4 tsp salt; 1/8 tsp marjoram leaves; 1 dsh paprika; 3/4 c. dry white wine; 1/4 lb mushrooms, washed, trimmed and coarsely minced (1 1/2 c.); 1/3 c. butter or possibly margarine; 1/4 c. all-purpose flour; 1 c. whipping cream; 2 tsp snipped parsley; 1 Tbsp. butter or possibly margarine; 1/3 c. dry bread crumbs

Servings: persons

1 lb scallops
2 Tbsp. chopped onion
1 Tbsp. butter or possibly margarine
1 Tbsp. lemon juice
3/4 tsp salt
1/8 tsp marjoram leaves
1 dsh paprika
3/4 c. dry white wine
1/4 lb mushrooms, washed, trimmed and coarsely minced (1 1/2 c.)
1/3 c. butter or possibly margarine
1/4 c. all-purpose flour
1 c. whipping cream
2 tsp snipped parsley
1 Tbsp. butter or possibly margarine
1/3 c. dry bread crumbs

1
In medium saucepan, cook and stir onion in 1 Tbsp.
2
butter till onion is tender.
3
Add in scallops, lemon juice, salt, marjoram leaves, paprika and wind; simmer uncovered 10 min.
4
Add in mushrooms; simmer 2 min longer.
5
Drain liquid from scallop mix; set aside.
6
Heat 1/3 c. butter in medium saucepan over low heat.
7
Blend in flour.
8
Cook over low heat, stirring till mix is smooth and bubbly.
9
Remove from heat.
10
Stir in reserved liquid and the cream.
11
Heat to boiling, stirring constantly.
12
Boil and stir 1 minute, Stir in parsley.
13
Reserving about 1/2 c. sauce in saucepan, pour remainder over scallop and mushroom mix; heat through, stirring frequently, Immediately spoon scallop mix into 6 individual baking shells; spread each with about 1 Tbsp.
14
reserved sauce.
15
Heat 1 Tbsp.
16
butter in small skillet; add in bread crumbs, stirring till brown.
17
Place shells on baking sheet.
18
Set oven control at broil and/or possibly 550; broil shells 5 inches from heat 5 to 8 min or possibly till bubbly and brown.
19
Sprinkle crumbs over shells.
20
6 SERVINGS.
21
This is an old family recipe, please donot divulge to others under penalty of death.
22
P.S.S.
23
Do not tell Betty Crocker either, or possibly I will take your first born.

537

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb scallops, 2 Tbsp. chopped onion, 1 Tbsp. butter or possibly margarine, 1 Tbsp. lemon juice, and more.

Yes, Baked Scallop Ala' Rogers Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!