Scallops In Shells Recipe

Name: Scallops In Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound fresh bay scallops; 1/2 teaspoon salt; 3/4 cup thinly sliced fresh mushrooms; 2 tablespoons finely chopped onion; 1/4 cup butter or margarine, divided; 2 tablespoons all-purpose flour; 1 1/2 cups milk; 2 tablespoons grated Parmesan cheese; 2 tablespoons sherry; 1/2 teaspoon grated lemon rind; 1/4 teaspoon lemon juice; 1/4 teaspoon salt; Dash of pepper; 1/4 cup soft breadcrumbs; 1 tablespoon butter or margarine, melted; Fresh parsley sprigs; Lemon wedges

Servings: persons

1 pound fresh bay scallops
1/2 teaspoon salt
3/4 cup thinly sliced fresh mushrooms
2 tablespoons finely chopped onion
1/4 cup butter or margarine, divided
2 tablespoons all-purpose flour
1 1/2 cups milk
2 tablespoons grated Parmesan cheese
2 tablespoons sherry
1/2 teaspoon grated lemon rind
1/4 teaspoon lemon juice
1/4 teaspoon salt
Dash of pepper
1/4 cup soft breadcrumbs
1 tablespoon butter or margarine, melted
Fresh parsley sprigs
Lemon wedges

1
Combine scallops and cold water to cover in a large saucepan. Let stand 1 hour. Drain and rinse scallops. Return to saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer 5 minutes. Drain; sprinkle with 1/2 teaspoon salt. Cover and set aside.
2
Saute mushrooms and onion in 2 tablespoons butter until tender. Stir in scallops. Cover and set aside.
3
Melt 2 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in cheese, sherry, lemon rind and juice, remaining salt, and pepper. Cook sauce 1 minute.
4
Add 1 cup sauce to scallop mixture. Spoon scallop mixture evenly into 4 scallop shells. Spoon remaining sauce evenly over scallop mixture.
5
Combine breadcrumbs and melted butter; sprinkle evenly over scallop mixture. Bake at 375u00b0 for 20 minutes or until lightly browned. Garnish with parsley and lemon wedges.

278

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.

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 17 ingredients. The key ingredients include: 1 pound fresh bay scallops, 1/2 teaspoon salt, 3/4 cup thinly sliced fresh mushrooms, 2 tablespoons finely chopped onion, and more.

Yes, Scallops In Shells 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!

Scallops In Shells

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions