Scallop Casserole
Dive into the indulgent flavors of this creamy, buttery Scallop Casserole, a comforting seafood dish perfect for special occasions or a restaurant-quality dinner at home. Tender, juicy sea scallops are bathed in a rich garlic and shallot-infused cream sauce, enhanced with the subtle tang of optional white wine. Topped with a golden, crisp layer of panko breadcrumbs, Parmesan cheese, and fresh parsley, this easy-to-make casserole is baked to perfection in just 25 minutes. Ideal for scallop lovers, this dish balances luxurious textures with bright garnishes like a hint of lemon and parsley for a refreshing finish. Simple yet elegant, this casserole will elevate your weeknight meals or dinner party menus.
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Recipe Information
Ingredients
- 1 pound Large sea scallops
- 4 tablespoons Unsalted butter
- 1 cup Panko breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 1 cup Heavy cream
- 0.25 cup Dry white wine (optional)
- 2 cloves Garlic, minced
- 1 medium Shallot, minced
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 Lemon wedge (for garnish, optional)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease an 8x8-inch baking dish.
Rinse the scallops under cold water and pat them dry thoroughly with a paper towel.
In a skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat. Add the minced garlic and shallot, sautéing them for 2-3 minutes until fragrant and translucent.
Deglaze the skillet by adding the dry white wine (if using) and cooking for 1-2 minutes until slightly reduced. Stir in the heavy cream, salt, and pepper, and bring the mixture to a gentle simmer. Cook for about 3-4 minutes, stirring occasionally, until the sauce thickens slightly.
Arrange the scallops in the prepared baking dish in a single, even layer. Pour the cream mixture over the scallops, ensuring they are evenly coated.
In a small separate bowl, combine the panko breadcrumbs, grated Parmesan cheese, chopped parsley, and the remaining 2 tablespoons of melted butter. Mix well until the breadcrumbs are coated and lightly moistened.
Sprinkle the breadcrumb mixture evenly over the scallops and cream sauce.
Bake in the preheated oven for 18-22 minutes, or until the scallops are cooked through and tender (internal temperature of 120°F to 130°F) and the breadcrumb topping is golden brown.
Remove from the oven and let the casserole rest for 5 minutes before serving. Garnish with additional parsley and a squeeze of fresh lemon juice, if desired.
Serve warm and enjoy your creamy, buttery Scallop Casserole!
Nutrition Facts
Calories |
2413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.7 g | 223% | |
| Saturated Fat | 89.0 g | 445% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 590 mg | 197% | |
| Sodium | 5325 mg | 232% | |
| Total Carbohydrate | 76.1 g | 28% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 5.8 g | ||
| Protein | 118.4 g | 237% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 546 mg | 42% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1715 mg | 36% | |
*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.
