Deviled Scallops
Creamy deviled scallops with a touch of mustard and cayenne pepper offer a rich, flavorful appetizer or main dish perfect for special occasions or seafood lovers.
Ingredients
Instructions
- Heat oven to 350°F (175°C).
- Boil scallops in boiling water for 3 minutes; drain.
- In a saucepan, combine butter, flour, mustard, salt, and pepper.
- Slowly stir in milk and cook over low heat until thickened.
- Add the cooked scallops to the sauce.
- Turn the mixture into a 10 x 6 x 2-inch baking dish.
- Top with a mixture of crumbs and butter.
- Bake for 20 to 25 minutes until golden and bubbly.
Tips & Substitutions
For an extra flavor boost, consider adding a sprinkle of fresh herbs like parsley or chives to the sauce. If you don't have mustard, Dijon or even a touch of horseradish can work as a substitute. Ensure the scallops are dry before cooking to achieve a better texture. If you're in a rush, you can use frozen scallops, just thaw them completely before starting the recipe.
Serving Suggestions
Serve the deviled scallops with a crisp green salad or roasted vegetables for a balanced meal. They also pair beautifully with Jiffy Cheese Cake Cups for dessert. For a more substantial side, consider serving over a bed of rice or quinoa to soak up the delicious sauce.
Storage & Reheating
Leftover deviled scallops can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through. Avoid microwaving as it can make the scallops rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Deviled Scallops contains roughly 829 calories, with 22g protein, 118g carbohydrates, and 30g fat. It is an excellent source of iron (47% of the Daily Value), protein (45% of the Daily Value), and dietary fiber (36% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 1165mg per serving (51% 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 other seafood instead of scallops?
Yes, you can substitute shrimp or crab for the scallops. Just be mindful of cooking times as these ingredients may require different cooking durations. Adjust accordingly to ensure they are cooked perfectly without becoming tough.
What can I do if I don't have butter?
If you're out of butter, margarine or a good-quality olive oil can be used as a substitute in this recipe. Both options will provide a similar richness to the sauce. Just ensure the flavor profile suits your taste.
Can I prepare this dish ahead of time?
Absolutely! You can prepare the scallops and sauce ahead of time, then store them separately in the fridge. When you're ready to serve, simply combine and bake as directed. This makes it a great option for entertaining.
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).