Total Time
Prep 10 mins
Cook 30 mins

A delightful scallop recipe, enhanced with cheese, wine and spices. The mushrooms also give the recipe another different taste.

Ingredients Nutrition


  1. Preheat oven to 450°.
  2. In a large heavy bottom frying pan, melt 1/4 cup of butter; add green pepper and onion and sauté over medium heat for 3 minutes.
  3. Add sliced mushrooms and cook for 3 minutes.
  4. Add 2 tablespoons butter to pan and sprinkle in flour, salt and lemon pepper; mix well and cook on low heat for 3 more minutes, stirring constantly.
  5. Remove from heat, add half and half cream, cheese, paprika and nutmeg and stir to mix.
  6. Return to heat and on medium-high heat return to boiling, stirring constantly.
  7. Reduce heat to low and cook until mixture is thick and smooth stirring frequently.
  8. Remove from heat, stir in scallops and wine.
  9. Spoon mixture into buttered scallop shells or buttered baking dishes, about 1 cup size.
  10. In a small bowl, mix together bread crumbs with Italian seasoning mix and 2 tablespoons of melted butter.
  11. Sprinkle bread crumb mixture over scallop mixture in each dish.
  12. Bake in preheated 450°F oven for 12 to 15 minutes or until bubbling and lightly browned on top.
  13. Serve immediately.
  14. If scallops are large, cut into smaller chunks before adding to mixture.


Most Helpful

At last Uncle Bill I've wanted to try this recipe for ages and this time when company was here I did it! The recipe is excellent and I will be making it again. The ony changes I made was to use 2% milk instead of half & half and cut the butter to 1 tbsp - It worked well. This is a real keeper and I will make it again Thanks Uncle Bill for making my dinner a complete success

Bergy July 17, 2002

Yummy!!!!! I think I either did something wrong or did not put in enough flour,cuz mine did not thicken, but it was an excellent scallop stew!!!!!! Very Very flavorful!!! I did not have enough small baking bowls so I baked in a large casserole dish, perhaps that was the reason it did not thicken. But it was perfect for this cold snowy night.I did not have Lemon Pepper so i used Lime Pepper and it worked fine.

Virginia Chandler December 04, 2002

This was really, really good! I didn't have individual dishes either and split the recipe between two larger, kind of flat dishes. It was just my husband and I for dinner and we finished the smaller of the two dishes, except for the sauce. I mixed the leftover sauce with cooked gnocchi (which I had served along with the scallop dish) and we'll have that as a side dish in a day or two. The second cooked dish of scallops was cooled and then I froze it. We'll have that in a week or two and I'm looking forward to it. My husband really liked this recipe and thinks I'm a genius. Thanks Uncle Bill!

Hey Jude February 23, 2003

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