Baked Scallops With Cream
Delicate baked scallops combined with creamy zucchini and carrots, topped with Parmesan, ideal for elegant dinners or special occasions with rich, savory flavors.
Ingredients
- 2 cups sliced zucchini ⓘ
- 3/4 cup thin carrot strips, cut 1-inch long
- 2 tablespoons margarine
- 1/4 cup flour ⓘ
- 2/3 cup whipping cream ⓘ
- 1 pound scallops, rinsed and drained ⓘ
- 2 tablespoons grated Parmesan cheese ⓘ
- 3 tablespoons Parmesan cheese ⓘ
- 1/4 teaspoon salt ⓘ
- 1/4 teaspoon white pepper ⓘ
- 2 tablespoons dry white wine ⓘ
- 4 ounces Pillsbury refrigerated quick crescent dinner rolls ⓘ
Instructions
- Preheat oven to 350°F.
- In a large skillet, sauté sliced zucchini and thin carrot strips in margarine until crisp-tender, about 3 to 4 minutes.
- Sprinkle flour over the vegetables; toss lightly to coat and cook for 1 minute over medium heat.
- Add whipping cream; cook for 1 minute, stirring constantly until mixture is thick.
- Add scallops, 2 tablespoons Parmesan cheese, salt, and white pepper; cook over medium heat until mixture comes to a boil.
- Remove from heat and stir in white wine.
- Transfer mixture to a baking dish, top with remaining Parmesan cheese.
- Unroll Pillsbury refrigerated quick crescent dinner rolls and arrange over the scallop mixture.
- Bake in the preheated oven for about 15-20 minutes until the rolls are golden brown and the scallops are cooked through.
Tips & Substitutions
For a creamier sauce, consider using half-and-half instead of whipping cream. You can also substitute the scallops with shrimp or a mix of seafood for a different flavor. If you prefer a bit of crunch, add breadcrumbs on top before baking. For a vegetarian option, substitute scallops with extra vegetables or firm tofu, making it a delightful addition to vegetarian recipes.
Serving Suggestions
Serve hot, garnished with fresh parsley or a squeeze of lemon juice for added flavor. This dish pairs beautifully with a light salad or steamed asparagus. Consider serving it alongside a refreshing Black Cherry Jello Mold for a delightful contrast in textures and flavors.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place in a preheated oven at 350°F for about 10-15 minutes until heated through. Avoid reheating in the microwave, as it may make the scallops rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Scallops With Cream contains roughly 1165 calories, with 30g protein, 220g carbohydrates, and 20g fat. It is an excellent source of iron (79% of the Daily Value), protein (61% of the Daily Value), and dietary fiber (49% of the Daily Value), and a good source of vitamin A and vitamin C. Note that it is relatively high in sodium, at 2338mg per serving (102% 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 ensure they are fully thawed and drained before cooking. This will help achieve the best texture and prevent excess moisture in the dish.
Is there a gluten-free option for the flour in this recipe?
Absolutely! You can substitute all-purpose flour with a gluten-free flour blend or cornstarch to thicken the sauce. Just be sure to adjust the quantity based on the brand's recommendations.
What can I use instead of crescent rolls?
If you don’t have crescent rolls, you can use puff pastry or even biscuit dough as a substitute. Both will create a deliciously flaky topping that complements the creamy scallop filling.
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).