recipe scallops

Recipe Scallops

A. Recipe: Easy Scallops Baked in Chardonnay Cream

• If you have really nice, big scallops, you’ll want to cook them simply and lightly in an oiled saute pan– they’re perfect just as they are. Which means this scallops recipe isn’t for you. But if you have smaller, cheaper scallops (like little frozen bay scallops or something similar) these scallops baked in a creamy sauce and covered in crisp bread crumbs are to die for. Make this baked scallops recipe into a main dish served with a leafy green salad and homemade biscuits or crusty French bread. It really is perfection.
• Serve with a nice bottle of Chardonnay or and American Riesling.

Ingredients:

• 2 lbs. fresh scallops
• 1/4 C. butter or margarine
• 1 medium red bell pepper, diced
• 1 sweet onion, diced
• 2 stalks of celery, diced
• 1 C. chopped mushrooms
• 3 cloves garlic, minced (or to taste– I add more)
• 1/2 C. Chardonnay
• 3 C. coarse, fresh bread crumbs
• 1 tsp. salt (or to taste)
• 1/2 tsp. freshly ground black pepper
• 2 C. light cream (or fat free half & half to keep it light)
• 1 C. sharp cheddar cheese, shredded

Instructions: 

• Preheat the oven to 400 degrees F.
• In a large skillet over medium heat, melt the butter. Cook the red pepper, onion, celery, mushrooms, and garlic in butter until tender. Add wine and let it cook away, about 3-4 minutes. Add vegetables to scallops in a large mixing bowl and stir to combine.
• Meanwhile, combine bread crumbs, salt, and pepper in a small mixing bowl. Stir into veggie/scallop mixture.
• Place scallop mixture into a prepared casserole dish. Pour cream over.
• Cook 15-20 minutes, til hot and bubbly. Sprinkle cheese over. Return to oven until cheese is melted, about 3-5 minutes.

B. Sauteed Scallops

Ingredients

• 1/4 cup butter
• 2 cloves crushed garlic
• 2 sprigs fresh rosemary
• 1 pound scallops

Directions

• In a medium size saucepan melt butter over medium-high heat. Add crushed garlic and whole sprigs of rosemary to the saucepan. Add scallops, cook for 2 minutes on each side (or until desired consistency). Remove the garlic and rosemary from pan. Serve.