Baked Scallops

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Photography Credit: Elise Bauer

My father had never eaten scallops before this year, but he was so inspired by this scallop dish prepared by his friends Fred and Patricia, he has spent much of the last month experimenting with them.

What I love about this recipe is it’s so easy to make and it cooks up so quickly. We used the larger sea scallops for this version, but dad remembers Patricia using bay scallops when she made them for him.

The scallops are essentially baked in a white sauce of butter, white wine, and flour, with a bread crumb topping.

Baked Scallops

Baked Scallops Recipe

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  • Prep time: 5 minutes
  • Cook time: 30 minutes
  • Yield: Serves 6

Ingredients

  • 2 lbs scallops (about 4 cups)
  • 1 cup dry white wine (such as a Sauvignon Blanc)
  • Salt
  • 6 Tbsp unsalted butter, separated 3 Tbsp and 3 Tbsp
  • 1 1/2 cups finely chopped onion
  • 2 1/2 Tbsp flour
  • 1/2 cup fine bread crumbs

Method

1 Preheat oven to 400°F. Place scallops in a medium sauté pan. Add the wine and a pinch of salt. Bring to a boil, reduce heat to a simmer, cover and simmer for 4 minutes, no longer.

Remove the scallops to a 1.5 quart casserole baking dish. Pour off the cooking liquid to a separate container and reserve.

2 Heat 3 Tbsp butter in the sauté pan on medium heat. Add the onions and cook until wilted, a couple minutes.

3 Slowly sprinkle the flour over the butter onion mixture and stir to combine. Let cook for a minute or two. Then add the cooking liquid over the butter onion mixture, whisking vigorously while you do so.

As soon as the sauce is thickened, add it to the scallops in the casserole baking dish. Stir to fully incorporate the scallops into the sauce.

4 Sprinkle bread crumbs over the scallops and dot with the remaining 3 Tbsp butter. Bake in the oven at 400°F until bubbly and brown, approximately 15 minutes.

Serve with lemon slices.

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Links:

Sea Scallops Baked with Sweet Butter and Endive from French Revolution Blog

Baked Scallops with Cheese from Noob Cook

Baked Scallops (Capesante al Forno) from Bell'Alimento

Baked Scallops

Showing 4 of 19 Comments

  • Luis

    Ah, This recipe looks delicious and rather simple, I’m defintely going to try it since I always cook scallops. Extra points for having such a straight forward recipe

  • Elizabeth Bradshaw

    Just made this tonight! I put some whole wheat pasta in with it and used garlic and herb bread crumbs instead of just plain. It was delicious! Thanks so much for sharing!

  • jolie

    Hi Elise, we don’t have the large scallops here in our country Philippines. We have here is the scallops on the white shell. Please help me how to cook the scallops on the shell using this recipe? :-) Thank you so much!!!

  • Jay Ward

    Try smashed ritz crackers and melted butter as the bread crumb topping…

  • joan

    tried this tonight after reviewing several recipes for baked scallops. this is fantastic–approaching restaurant quality. the sauce was so easy to make- very flavorful and rich. I did add finely diced panchetta to the onions and used crushed multigrain club crackers to top the scallops–also added a bit of chopped parsley. served this with a big salad and wine –a great supper. this recipe will go into my “reliable” file!!!!!

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