Scallops In Tomato And Paprika Sauce
Succulent scallops are cooked in a rich tomato and paprika sauce, infused with garlic and parsley, then topped with Gruyère cheese. Baked briefly to melt the cheese, this elegant dish offers a perfect blend of savory, smoky, and aromatic flavors, ideal for seafood lovers and special occasions.
Ingredients
Instructions
- If scallops are large, cut them into 3 or 4 pieces. If they are tiny bay scallops, leave them whole.
- Heat butter in a sautepan and add the scallops.
- Cook, shaking the skillet or stirring, for about 2 minutes.
- Remove scallops from the pan with a slotted spoon and set aside. Sprinkle with salt and pepper.
- Add cognac or brandy to the pan and flambe. Let the flame die out without shaking the pan.
- Add paprika, stir it through, then add tomato sauce, minced garlic, parsley, salt, and pepper to taste.
- Cook the sauce for about 3 to 4 minutes.
- Return scallops to the pan and toss in the sauce.
- Spoon the scallops and sauce into 4 to 6 scallop shells, then top with grated Gruyère cheese.
- Place the shells on a cookie sheet and bake in a 400°F oven for about 3 to 5 minutes, just long enough to melt the cheese and heat the scallops through.
- Serve immediately.
Tips & Substitutions
For a deeper flavor, consider adding a splash of Worcestershire sauce or a pinch of cayenne pepper to the tomato sauce. If you don't have Gruyère, mozzarella or a sharp cheddar can work as substitutes. Ensure the scallops are dry before cooking to achieve a nice sear. For an interesting twist, try pairing with a side of Shrimp-Spinach Crepe Stack.
Serving Suggestions
Serve the scallops in their shells for a beautiful presentation. Pair with a light salad or crusty bread to soak up the delicious sauce. A crisp white wine complements the dish well, enhancing its flavors. For a hearty meal, consider serving alongside creamy mashed potatoes or a vegetable medley.
Storage & Reheating
Store leftover scallops in an airtight container in the refrigerator for up to 2 days. When reheating, do so gently in a skillet over low heat to prevent the scallops from becoming rubbery. Alternatively, you can microwave them in short intervals, covered with a damp paper towel, to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Scallops In Tomato And Paprika Sauce contains roughly 545 calories, with 18g protein, 34g carbohydrates, and 43g fat. It is an excellent source of iron (111% of the Daily Value), vitamin A (76% of the Daily Value), and dietary fiber (66% of the Daily Value). Note that it is relatively high in sodium, at 2056mg per serving (89% 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, frozen scallops can be used, but ensure they are fully thawed and patted dry before cooking to avoid excess moisture. This will help achieve a good sear and prevent the scallops from steaming.
What can I substitute for cognac or brandy?
If you prefer not to use alcohol, replace cognac or brandy with a splash of white wine or even a bit of chicken broth. This will still add depth to the sauce without the alcohol content.
Is it necessary to flambé the alcohol?
Flambéing is not necessary, but it enhances the flavor by burning off some of the alcohol, leaving behind a richer taste. If you prefer to skip this step, simply add the cognac or brandy directly to the sauce and simmer for a couple of minutes.
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).