Scallops De Jonghe
Delicate seared scallops topped with seasoned breadcrumbs, garlic, herbs, and a hint of sherry, offering a rich, flavorful appetizer perfect for special occasions or elegant dinners.
Ingredients
Instructions
- Combine toasted dry bread crumbs, chopped green onions, chopped parsley, crushed tarragon, crushed garlic, nutmeg, salt, and pepper in a bowl.
- Add melted butter and sherry to the breadcrumb mixture; mix thoroughly.
- Toss the cooked scallops lightly with the breadcrumb mixture until coated.
- Place the coated scallops in a well-greased, shallow, 1-quart casserole dish.
- Bake in a 400°F oven for 15 to 20 minutes, until lightly browned.
Tips & Substitutions
For a crispier topping, consider adding a bit of grated Parmesan cheese to the breadcrumb mixture. If you don't have sherry, a splash of white wine can be a nice substitute. Ensure the scallops are patted dry before tossing them with the breadcrumbs to help the coating adhere better. This dish is also great with a dash of lemon juice for added brightness.
Serving Suggestions
Serve Scallops De Jonghe as an elegant appetizer or main dish. It pairs beautifully with a light salad or steamed asparagus, and a crisp white wine, such as Sauvignon Blanc, complements the flavors well. For a complete meal, consider serving alongside rice or a creamy risotto, creating a delightful seafood experience.
Storage & Reheating
Leftover Scallops De Jonghe should 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 for about 10 minutes, or until warmed through. Avoid microwaving, as it can make the scallops rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Scallops De Jonghe contains roughly 189 calories, with 7g protein, 30g carbohydrates, and 6g fat. It is an excellent source of vitamin C (147% of the Daily Value) and dietary fiber (33% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1342mg per serving (58% 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 ensures they will not release excess moisture during baking, which could affect the texture of the dish.
What can I substitute for green onions?
If you don't have green onions, you can use finely chopped shallots or chives as a substitute. They will provide a similar mild onion flavor that complements the other ingredients in the dish.
How can I make this dish ahead of time?
You can prepare the breadcrumb mixture and coat the scallops a few hours in advance. Store them in the casserole dish covered with plastic wrap in the refrigerator until you’re ready to bake. Just add a few extra minutes to the baking time if they are coming straight from the fridge.
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).