Creamed Scallops
Creamed scallops feature tender sea scallops in a rich, creamy sauce with onions and white pepper, perfect for seafood lovers seeking a luxurious yet quick dish.
Ingredients
Instructions
- Wash and dry the scallops.
- Blend cornstarch with 4 tablespoons of chicken broth.
- Heat butter on medium/high heat and sauté scallops for 5 minutes.
- Remove scallops and set aside.
- Add chopped onions and sauté for 30 seconds.
- Add sour cream and chicken broth, stirring occasionally. Add white pepper.
- Simmer for 2 minutes, then return scallops to the pan. Simmer for another 2 minutes to thicken the broth.
- Gradually add the cornstarch mixture until the desired thickness is achieved.
Tips & Substitutions
For the best flavor, use fresh sea scallops and avoid any that have a strong fishy smell. If you don't have sour cream, Greek yogurt can be a great substitute to maintain creaminess. For a twist, add some garlic or fresh herbs like parsley or dill to enhance the dish. Serve with crusty bread to soak up the sauce or a side salad for a refreshing contrast.
Serving Suggestions
Serve the creamed scallops over a bed of rice or pasta for a complete meal. They pair beautifully with steamed vegetables or a light salad. For a heartier option, consider serving alongside Chicken Casserole or any of your favorite American recipes to create a balanced dinner plate.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the creamed scallops in a saucepan over low heat, stirring occasionally to prevent curdling. Avoid microwaving, as it can make the scallops rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Creamed Scallops contains roughly 545 calories, with 12g protein, 122g carbohydrates, and 3g fat. It is an excellent source of dietary fiber (59% of the Daily Value), iron (50% of the Daily Value), and calcium (29% of the Daily Value), and a good source of vitamin C and vitamin A. It also contributes 16g of dietary fiber toward your daily target.
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 before cooking. Pat them dry to avoid excess moisture, which can lead to steaming rather than searing. Adjust cooking time slightly, as thawed scallops may cook faster than fresh ones.
What can I substitute for chicken broth?
If you want to avoid chicken broth, vegetable broth works well and maintains the dish's flavor. You can also use a seafood stock for a deeper flavor profile that complements the scallops. Just be mindful of salt content and adjust seasoning accordingly.
How do I know when the scallops are cooked properly?
Scallops are cooked when they turn opaque and firm to the touch. Avoid overcooking, as they can become rubbery. A good rule of thumb is to cook them for about 2-3 minutes per side, depending on their size, until they have a golden crust.
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).