Scallop Bake
Indulge in the luxurious flavors of this Scallop Bake, a seafood lover’s dream that combines tender, fresh sea scallops with a luscious, creamy white cheddar cheese sauce. Oven-baked to perfection, this dish features a golden, crispy breadcrumb and Parmesan topping infused with hints of garlic, lemon, and fresh parsley. The rich roux-based sauce, crafted with milk and heavy cream, coats each scallop for a decadently smooth texture, while the zesty brightness of lemon juice perfectly complements the oceanic sweetness of the scallops. Ready in just 40 minutes, this easy yet elegant casserole is ideal for a weeknight dinner or a special occasion, pairing beautifully with a crisp salad or roasted vegetables. Perfectly balanced and irresistibly cozy, this scallop bake is your new go-to recipe for baked seafood elegance.
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Recipe Information
Ingredients
- 1 pound fresh sea scallops
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1.5 cups milk
- 0.5 cup heavy cream
- 1 cup white cheddar cheese, shredded
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 0.75 cup breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a baking dish and set aside.
Rinse the scallops under cold water and pat them dry with paper towels. Remove the small side muscle if still attached.
In a medium saucepan, melt 3 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually pour in the milk and heavy cream, whisking continuously until the mixture thickens, about 3-4 minutes.
Stir in the white cheddar cheese until melted and smooth. Add the lemon juice, salt, and black pepper. Remove from heat.
Arrange the scallops evenly in the prepared baking dish. Pour the cheese sauce over the scallops, ensuring they are fully coated.
In a small bowl, combine the breadcrumbs, Parmesan cheese, parsley, and olive oil. Mix until the breadcrumbs are evenly moistened.
Sprinkle the breadcrumb mixture over the scallop and cheese sauce evenly to create the topping.
Bake in the preheated oven for 20-25 minutes, or until the scallops are cooked through and the topping is golden brown and crisp.
Remove from the oven and let cool for 5 minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
2556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.2 g | 205% | |
| Saturated Fat | 88.1 g | 440% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 603 mg | 201% | |
| Sodium | 5551 mg | 241% | |
| Total Carbohydrate | 129.3 g | 47% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 24.1 g | ||
| Protein | 156.1 g | 312% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 1591 mg | 122% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2265 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
