Cheesy Baked Scallops with Savory Mushroom Medley
Indulge in this exquisite Cheesy Baked Scallops with Savory Mushroom Medley, where succulent scallops meet a rich and creamy sauce, enhanced by the earthy flavors of fresh mushrooms and aromatic spices. This delightful dish is perfect for a special occasion or a cozy dinner at home. The addition of dry white wine and aged Parmesan cheese elevates the flavor profile, while a crisp breadcrumb topping adds a satisfying crunch. Serve these scallops nestled in their shells or in individual baking dishes for a restaurant-quality presentation that is sure to impress your guests.
8
Servings
400
Calories
17
Ingredients
Ingredients
butter
1/4 cup (melted)
green pepper
1 medium (seeded and diced)
onion
1 cup (finely chopped)
button mushrooms
1/2 lb (sliced)
butter
2 tablespoons (for roux)
all-purpose flour
1/4 cup (for roux)
salt
1/2 teaspoon
lemon pepper
1/4 teaspoon
half-and-half cream
2 1/2 cups
Parmesan cheese
3 tablespoons (grated)
paprika
1/4 teaspoon (Hungarian preferred)
ground nutmeg
1/8 teaspoon
scallops
1 lb (rinsed)
dry white wine
2/3 cup
fine dry breadcrumbs
1/2 cup
Italian seasoning mix
1/2 teaspoon
butter
2 tablespoons (melted for topping)
Instructions
1
Preheat your oven to 450°F (232°C).
2
In a large, heavy-bottomed frying pan, melt 1/4 cup of butter over medium heat. Once melted, add the diced green pepper and onion, sautéing them for about 3 minutes until they begin to soften.
3
Add the sliced mushrooms to the pan and continue to cook for an additional 3 minutes, allowing them to release their moisture and become tender.
4
Stir in the remaining 2 tablespoons of butter, then sprinkle the flour, salt, and lemon pepper over the mixture. Cook on low heat for about 3 minutes, stirring constantly to form a roux.
5
Remove the pan from the heat and gradually whisk in the half-and-half cream, followed by the grated Parmesan cheese, paprika, and nutmeg; stir until well combined.
6
Return the mixture to medium-high heat and bring to a gentle boil while stirring constantly. Once boiling, reduce the heat to low and simmer until the sauce is thick and smooth, stirring frequently to prevent sticking.
7
Remove from heat and gently fold in the rinsed scallops and dry white wine until fully incorporated.
8
Carefully spoon the creamy scallop mixture into buttered scallop shells or into individual buttered baking dishes, filling each with about 1 cup of the mixture.
9
In a small bowl, combine the fine dry breadcrumbs, Italian seasoning mix, and the melted butter. Mix until the breadcrumbs are evenly coated.
10
Sprinkle the breadcrumb mixture generously over the scallop mixture in each dish, ensuring an even layer.
11
Bake in the preheated oven for 12 to 15 minutes, or until the tops are bubbling and lightly browned.
12
Serve immediately, and if your scallops are large, consider cutting them into smaller pieces for better serving.
Nutrition Information
27.5g
Fat
18.75g
Carbs
16.25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is Cheesy Baked Scallops with Savory Mushroom Medley.
How many servings does this recipe yield?
This recipe makes 8 servings.
What is the required oven temperature?
The oven should be preheated to 450°F (232°C).
How many calories are in one serving of Cheesy Baked Scallops?
There are 400 calories per serving.
How much fat is in each serving?
Each serving contains 27.5g of fat.
What is the protein content per serving?
The dish provides 16.25g of protein per serving.
How many carbohydrates are in a single serving?
There are 18.75g of carbohydrates per serving.
What kind of mushrooms are used in this recipe?
The recipe calls for 1/2 lb of sliced button mushrooms.
How many scallops do I need?
You will need 1 lb of rinsed scallops.
What type of cream is used for the sauce?
The recipe uses 2 1/2 cups of half-and-half cream.
Is there wine in the recipe?
Yes, the recipe requires 2/3 cup of dry white wine.
What type of cheese is added to the sauce?
The sauce is flavored with 3 tablespoons of grated Parmesan cheese.
How do I prepare the green pepper?
One medium green pepper should be seeded and diced.
What is the preparation for the onion?
You need 1 cup of finely chopped onion.
How long should the scallops be baked?
Bake the scallops for 12 to 15 minutes.
What ingredients are in the breadcrumb topping?
The topping consists of 1/2 cup fine dry breadcrumbs, 1/2 teaspoon Italian seasoning mix, and 2 tablespoons of melted butter.
What spices are used in the sauce?
The sauce includes salt, lemon pepper, paprika (Hungarian preferred), and ground nutmeg.
How much butter is needed in total?
The recipe uses 1/4 cup plus 2 tablespoons for the roux, and another 2 tablespoons for the topping.
Should the scallops be cooked before being added to the sauce?
No, the rinsed scallops are folded into the sauce raw and then baked.
What should the breadcrumb topping look like after baking?
The tops should be bubbling and lightly browned.
Can I serve these in individual dishes?
Yes, you can use buttered scallop shells or individual buttered baking dishes.
How much scallop mixture goes into each dish?
Fill each dish with about 1 cup of the creamy scallop mixture.
What should I do if my scallops are very large?
Consider cutting them into smaller pieces for better serving.
How long do I sauté the peppers and onions?
Sauté them for about 3 minutes until they begin to soften.
How long do the mushrooms need to cook?
Cook the sliced mushrooms for an additional 3 minutes after adding them to the peppers and onions.
How do I make the roux?
Sprinkle flour, salt, and lemon pepper over the butter and vegetables, then cook on low heat for 3 minutes while stirring.
What are the tags associated with this recipe?
The tags include scallops, baked, cheesy, mushrooms, seafood, dinner, casserole, fancy, easy, and comfort food.
How much flour is used for the roux?
The recipe calls for 1/4 cup of all-purpose flour.
What is the total number of ingredients?
There are 17 ingredients in this recipe.
Is this recipe considered easy to make?
Yes, it is tagged as an 'easy' and 'comfort food' recipe.