Scallop Bake
Succulent scallops baked with mushrooms, cheese, and pimentos create a rich, flavorful dish perfect for seafood lovers and entertaining guests. Crispy potato chips add a delightful topping.
Ingredients
Instructions
- Cover scallops with cold water and bring to boiling.
- Reduce heat and simmer for 2 minutes.
- Drain scallops, reserving 1 cup of liquid.
- Slice scallops into 1/4-inch thick pieces.
- Cook chopped onion in 3 tablespoons of butter until tender.
- Blend in 3 tablespoons of flour and 1/8 teaspoon of pepper.
- Add the reserved scallop liquid and 1/2 cup of milk.
- Cook and stir until the mixture thickens.
- Remove from heat and stir in chopped mushrooms, grated cheese, chopped pimento, chopped parsley, and scallops.
- Pour the mixture into a 1 1/2-quart casserole dish.
- Sprinkle with 2 tablespoons of shredded cheese.
- Top with potato chips.
- Bake at 350°F (175°C) for 20 to 25 minutes until bubbly and golden.
Tips & Substitutions
For a richer flavor, try using fresh scallops if available, but frozen scallops work well too. If you're out of pimento, roasted red peppers can be a nice substitute. Consider adding a dash of lemon juice for brightness. For a dairy-free option, use a plant-based milk and cheese alternative. This dish can be made ahead, just assemble and bake when ready.
Serving Suggestions
Serve the scallop bake with a side salad or steamed vegetables for a complete meal. It pairs beautifully with Gi Gi And Mee Ma Rutland'S Hush Puppies for a delightful Southern twist. For a heartier meal, consider serving it alongside rice or crusty bread to soak up the delicious sauce.
Storage & Reheating
Leftover scallop bake can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. Avoid microwaving as it can make the scallops rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Scallop Bake contains roughly 550 calories, with 30g protein, 75g carbohydrates, and 19g fat. It is an excellent source of iron (197% of the Daily Value), vitamin C (112% of the Daily Value), and potassium (87% of the Daily Value). Note that it is relatively high in sodium, at 766mg per serving (33% 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 types of seafood in this recipe?
Yes, you can substitute scallops with shrimp or crab meat for a different flavor. Just adjust the cooking time as needed to ensure the seafood is cooked through. Mix and match seafood to create your own version of this dish.
How can I make this dish gluten-free?
To make the scallop bake gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch. Ensure that your broth and any canned ingredients are also gluten-free. This way, you can enjoy this delicious dish without the gluten.
Can I prepare this dish in advance?
Absolutely! You can prepare the scallop mixture a day ahead and store it in the refrigerator. When you're ready to serve, simply pour it into the casserole dish, top with cheese and potato chips, 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).