Aunt Ellen'S Scalloped Scallops
A rich, creamy scallop casserole with crunchy cracker crumbs and a hint of sherry, perfect for seafood lovers and special occasions.
Ingredients
Instructions
- Preheat oven to 400°F.
- Grease a baking dish.
- Combine cream and sherry in a bowl.
- Put a layer of saltine cracker crumbs in the bottom of the dish.
- Add a layer of rinsed and drained scallops over the crumbs.
- Pour half of the cream and sherry mixture on top of the scallops.
- Repeat the layers with remaining crumbs and scallops, ending with a layer of crumbs.
- Dot the top with butter.
- Season with salt and paprika.
- Bake for 20 minutes.
Tips & Substitutions
For a richer flavor, consider using a splash of white wine instead of sherry or adding some grated Parmesan cheese between the layers. If you're short on time, you can substitute the saltine cracker crumbs with Panko breadcrumbs for a crunchier texture. Make sure to rinse the scallops well to remove any grit, enhancing the dish's overall taste.
Serving Suggestions
Serve this dish hot, garnished with fresh parsley for a pop of color. It pairs beautifully with a side of steamed vegetables or a simple green salad to balance the richness. For a complete meal, consider serving it alongside Ritzy Green Bean Casserole, which complements the flavors nicely.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, cover the dish with foil and warm it in the oven at 350°F until heated through, about 15-20 minutes. Avoid microwaving as it may cause the scallops to become rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Ellen'S Scalloped Scallops contains roughly 198 calories, with 5g protein, 11g carbohydrates, and 16g fat. It is an excellent source of vitamin A (44% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 564mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen scallops for this recipe?
Yes, you can use frozen scallops, but make sure to thaw them completely and rinse well before using. Pat them dry with a paper towel to remove excess moisture, ensuring the dish doesn't become watery during baking.
What can I substitute for cream if I want a lighter version?
You can substitute the cream with a mix of low-fat milk and a bit of cornstarch to thicken it. Alternatively, use a plant-based cream for a dairy-free option, which will still provide a creamy texture without sacrificing flavor.
Can I prepare this dish in advance?
Yes, you can assemble the scalloped scallops a few hours ahead of time. Just cover the dish with plastic wrap and refrigerate until you’re ready to bake. Allow it to come to room temperature before baking to ensure even cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).