Baked Scallops With Mushrooms
Creamy baked scallops with mushrooms and a touch of wine and nutmeg create a rich, comforting dish perfect for seafood lovers and special occasions.
Ingredients
Instructions
- Clean the scallops and wash and slice the mushrooms.
- Melt 2 teaspoons of butter and sauté the mushrooms for 5 minutes.
- Arrange the scallops in a buttered baking dish.
- In a saucepan, melt 1/2 cup of butter, then stir in 2 tablespoons of flour to make a roux.
- Gradually add 1 cup of light cream, 1/2 teaspoon of salt, 1/2 teaspoon of ground pepper, and a pinch of nutmeg, stirring constantly.
- Add a splash of white wine and cook until the sauce thickens.
- Pour the sauce over the scallops and mushrooms.
- Sprinkle with 1/2 cup of dry bread crumbs.
- Bake in a preheated oven at 375°F (190°C) for about 20 minutes or until golden brown.
Tips & Substitutions
For enhanced flavor, consider adding minced garlic or shallots when sautéing the mushrooms. If you don't have light cream, you can substitute with half-and-half or whole milk mixed with a bit of butter for richness. Also, feel free to use any mushrooms you prefer, such as shiitake or cremini, for a different taste profile.
Serving Suggestions
Baked scallops with mushrooms pair beautifully with a fresh green salad or steamed asparagus for a light meal. A side of Just Plain Biscuits can complement the dish, soaking up the creamy sauce. For a complete dinner, serve with a glass of white wine that matches the flavors of the dish.
Storage & Reheating
To store leftovers, place them in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. This ensures the scallops remain tender without overcooking.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Scallops With Mushrooms contains roughly 694 calories, with 18g protein, 112g carbohydrates, and 26g fat. It is an excellent source of dietary fiber (151% of the Daily Value), iron (77% of the Daily Value), and calcium (50% of the Daily Value). Note that it is relatively high in sodium, at 577mg 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 pat them dry before cooking. This will help achieve a better texture and prevent excess moisture from affecting the sauce.
What can I substitute for the dry bread crumbs?
If you don't have dry bread crumbs, you can use crushed crackers or panko for a crunchier topping. Alternatively, for a gluten-free option, crushed cornflakes or gluten-free breadcrumbs work well.
How do I know when the scallops are done baking?
Scallops are done when they are opaque and firm to the touch, usually taking about 20 minutes at 375°F (190°C). Keep an eye on the breadcrumbs; they should be golden brown, indicating that the dish is ready to serve.
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).