Scallops A La Sea
A rich and flavorful seafood dish featuring tender scallops baked in a creamy cheese and wine sauce, perfect for elegant dinners or special occasions.
Ingredients
Instructions
- Mix all ingredients except bread crumbs and butter.
- Top with bread crumbs mixed with melted butter.
- Bake at 425°F for 25 minutes.
Tips & Substitutions
For a richer flavor, consider using a combination of sharp cheddar and Gruyère cheese. If you're looking to lighten the dish, try substituting half of the butter with olive oil. Fresh garlic adds a punch, but if you don't have it, garlic powder works in a pinch. Ensure the scallops are dry before cooking for the best sear.
Serving Suggestions
This dish pairs beautifully with a light salad, such as a Chop Chop Salad, to balance the richness. Serve with crusty bread to soak up the delicious sauce, or over a bed of sautéed spinach for added nutrition. A glass of dry white wine complements the flavors perfectly.
Storage & Reheating
Leftover Scallops A La Sea can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place in an oven-safe dish, cover with foil, and warm in a preheated oven at 350°F until heated through, about 10-15 minutes. Avoid microwaving, as it can make the scallops rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Scallops A La Sea contains roughly 305 calories, with 12g protein, 43g carbohydrates, and 8g fat. It is an excellent source of protein (24% of the Daily Value), vitamin C (24% of the Daily Value), and iron (22% of the Daily Value), and a good source of dietary fiber and vitamin D. Note that it is relatively high in sodium, at 627mg per serving (27% 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 thoroughly and pat them dry before cooking. This will help achieve a nice sear and prevent excess moisture, which can make the dish watery.
What type of cheese works best for this dish?
Sharp New York white cheese is recommended for its robust flavor, but you can substitute with other sharp cheeses such as aged cheddar or even Gruyère for a different twist. Just ensure the cheese melts well.
Is it possible to make this recipe ahead of time?
You can prepare the mixture ahead of time and store it in the refrigerator for a few hours. However, it's best to bake it fresh for the best texture. If baked, leftovers can be reheated, but the scallops may lose some of their tenderness.
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).