Scallops In Wine Cheese Sauce
Creamy scallops in a rich wine cheese sauce topped with bread crumbs, perfect for a luxurious appetizer or main course for seafood lovers. Elegant and flavorful.
Ingredients
Instructions
- Put scallops in a saucepan with sherry wine, salt, and pepper.
- Bring to a boil and simmer, covered, for 10 minutes.
- Drain, reserving 1 cup of broth.
- Melt butter in a saucepan and blend in flour.
- Add the reserved broth and yogurt, and cook, stirring constantly, until thickened.
- Stir in Cheddar cheese and scallops.
- Put the mixture into 6 shells or a shallow baking dish.
- Top with buttered bread crumbs.
- Bake in a hot 400°F oven for 10 minutes.
Tips & Substitutions
For optimal flavor, use high-quality dry sherry wine, which enhances the dish's richness. If you don't have sherry, a splash of white wine or even a bit of chicken broth can work as substitutes. For a creamier texture, consider adding a bit of cream or using cream cheese instead of yogurt. Ensure the scallops are fresh, as they are the star of the dish.
Serving Suggestions
This dish is perfect as a main course and pairs beautifully with a light salad or sautéed green vegetables. You might also serve it alongside a side of rice or crusty bread to soak up the delicious sauce. Consider pairing with a glass of white wine to complement the flavors. For more seafood recipes, browse the collection for delightful options.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the scallops in a baking dish and cover with foil to retain moisture. Heat in a preheated 350°F oven for about 15-20 minutes, or until warmed through. Avoid microwaving, as it may make the scallops rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Scallops In Wine Cheese Sauce contains roughly 300 calories, with 6g protein, 8g carbohydrates, and 27g fat. It is a good source of calcium (13% of the Daily Value) and protein (12% of the Daily Value). Note that it is relatively high in sodium, at 1358mg per serving (59% 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 be sure to thaw them completely in the refrigerator before using. This helps maintain their texture and flavor. Pat them dry with paper towels to remove excess moisture, ensuring a better sear when cooking.
What can I use instead of Cheddar cheese?
If you prefer a different flavor, you can substitute the Cheddar cheese with Gruyère or mozzarella for a milder taste. For a sharper flavor, consider using Parmesan. Just be mindful that different cheeses may alter the overall richness of the sauce.
How do I know when the scallops are cooked properly?
Scallops are done when they are opaque and firm to the touch, typically taking about 10 minutes to cook. Overcooking can lead to a rubbery texture, so keep an eye on them during the simmering process. They should have a slight golden color when ready.
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).