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Saturday, July 30, 2011

Recipe Gurl's Must Try Scallop Dish

So, I’ve never been good at cooking scallops in the pan, they always come out tough and rubbery. I always end up disappointed because I love getting scallop dishes in restaurants, but can never successfully cook them at home. So when I saw this recipe for BAKING scallops I had to try it. This was soo easy and the scallops came out perfectly. To make the dish more figure friendly, I swapped out butter for Smart Balance Light Buttery Spread made with Extra Virgin Olive Oil  This is a great dish for company or a date night because it looks and tastes impressive, but takes no time at all. Add a salad, crusty bread, and white wine, and you have yourself a simple yet fancy meal!



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


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 and 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.
Serves 6. Serve with lemon slices.

You can also find the recipe here:

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