These baked scallops are so easy and delicious! First, simmer them with a little wine, and then briefly bake them with a creamy sauce. The breadcrumb topping adds some crunch.
- 2 pounds sea scallops (about 4 cups)
- 1 cup dry white wine (such as a Sauvignon Blanc)
- 6 tablespoons unsalted butter, divided
- 1 1/2 cups finely chopped onion
- 2 1/2 tablespoons flour
- 1/2 cup fine breadcrumbs
1 Preheat oven to 400°F.
2 Simmer the scallops on the stovetop: 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.
Transfer the scallops to a 1 1/2-quart casserole baking dish. Pour off the cooking liquid to a separate container and reserve.
3 Cook the onions: Heat 3 tablespoons butter in the sauté pan on medium heat. Add the onions and cook until wilted, a couple minutes.
4 Make the sauce: 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.
5 Bake: Sprinkle bread crumbs over the scallops and dot with the remaining 3 tablespoons butter. Bake in the oven at 400°F until bubbly and brown, approximately 15 minutes.
Serve with lemon slices.