Stuffed Scallops(Very Old Maine Recipe)
A classic Maine seafood dish featuring tender sea scallops baked with a buttery breadcrumb mixture, perfect for seafood lovers seeking rich, comforting flavors. Suitable for special occasions or family dinners.
Ingredients
Instructions
- Combine melted butter, bread crumbs, and sherry in a bowl.
- Butter a casserole dish.
- Alternate layers of scallops with the breadcrumb mixture in the casserole.
- Lightly salt and pepper each layer of scallops.
- Pour evaporated milk over all layers and dot with butter.
- Bake uncovered in a preheated 400°F oven for 25 minutes until golden and bubbly.
Tips & Substitutions
For a richer flavor, consider using a blend of fresh herbs like parsley and thyme in the breadcrumb mixture. If you don't have sherry, a splash of white wine or lemon juice can provide a nice acidity. To make it gluten-free, substitute regular bread crumbs with gluten-free options. Ensure scallops are fresh and properly thawed if using frozen.
Serving Suggestions
Serve the stuffed scallops with a light green salad or steamed vegetables for a balanced meal. They also pair beautifully with a glass of white wine, enhancing the dish's flavors. For a more substantial meal, consider serving alongside rice pilaf or a creamy pasta dish. Browse more seafood recipes for additional pairing ideas.
Storage & Reheating
Leftover stuffed scallops can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 15 minutes until warmed through. Avoid microwaving, as this can make the scallops rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Scallops(Very Old Maine Recipe) contains roughly 771 calories, with 8g protein, 65g carbohydrates, and 53g fat. It is an excellent source of iron (28% of the Daily Value) and calcium (23% of the Daily Value), and a good source of protein and vitamin A.
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 ensure they are fully thawed and drained before cooking. This helps prevent excess moisture which can make the dish soggy. Pat them dry with a paper towel for the best results.
What can I substitute for evaporated milk?
If you don't have evaporated milk, you can use a mixture of regular milk and cream, or even a plant-based milk like almond or oat milk for a dairy-free option. Just keep in mind that this may slightly alter the flavor and creaminess.
How can I make this dish spicier?
To add some heat, incorporate diced jalapeños or a sprinkle of red pepper flakes into the breadcrumb mixture. You could also try a dash of hot sauce in the evaporated milk for a flavorful kick that complements the seafood.
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).