Total Time
40mins
Prep 10 mins
Cook 30 mins

Elegant scallops, baked in a sherry sauce. Use onions in place of scallions if you want a sharper taste.

Ingredients Nutrition

Directions

  1. In a saucepan, place scallops in water to just cover, add lemon and parsley, bring to a boil and boil 2 minutes. Drain, reserving liquid and removing scallops to a plate.
  2. In a small skillet, sauté scallions and mushrooms in 2 Tbs butter 2-3 minutes, stirring often.
  3. Melt 3 Tbs butter in the saucepan and stir in flour to blend. Gradually add the reserved scallops liquid, plus worcestershire, salt and pepper to taste, stirring continuously until smooth and thickened.
  4. Remove from heat and stir in sherry. Add scallops and onion-mushroom mixture.
  5. Turn into a greased baking dish; sprinkle with bread crumbs and parmesan cheese.
  6. Bake at 350F 10-15 minutes.

Reviews

(1)
Most Helpful

Great recipe! I scaled this down to serve 2 people and put it in a small but really deep casserole. I kinda went over load with the bread crumbs and cheese lol but it was great! I had to use dried parslet so I used 1 tsp of that and canned mushrooms... I know I big no no, but it still turned out yummy! I used about 1 or 2 tsp worcesterhire sauce and thought it was just fine. Great recipe, a def make again!

anme July 05, 2007

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