Wine And Scallop Bake
A delightful seafood bake featuring tender scallops layered with cheeses and seasoned with wine and lemon, perfect for elegant dinners or special occasions.
Ingredients
Instructions
- Drain scallops and lay them in a 9 x 13-inch baking dish.
- Add white wine, margarine, lemon juice, and chopped garlic cloves over the scallops.
- Lay Swiss cheese slices on top of the scallops.
- Spread shredded Mozzarella cheese over the Swiss cheese.
- Top with bread crumbs and place slabs of margarine on top of the bread crumbs.
- Bake at 325°F (163°C) for 30 to 35 minutes or until bread crumbs are lightly browned.
- Serve hot, preferably over linguine or vermicelli.
Tips & Substitutions
For a richer flavor, consider using a dry white wine like Sauvignon Blanc. If you don't have margarine, butter is a great substitute. To save time, use pre-chopped garlic or garlic powder. For a twist, add diced tomatoes or spinach to the mix. If you're looking for a lighter option, serve it with a salad on the side. This dish pairs beautifully with Shrimp Sauce And Rice for a complete meal.
Serving Suggestions
Serve the Wine And Scallop Bake hot, ideally over a bed of linguine or vermicelli to soak up the flavorful juices. A side of garlic bread complements the dish well. This recipe can also be paired with a fresh green salad for added crunch. For an appetizer, consider serving with Hot Crab Spread For Crackers to start your meal on a delightful note.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place in an oven-safe dish covered with foil at 325°F (163°C) for about 15-20 minutes, or until heated through. Avoid microwaving, as it can make the scallops rubbery and affect the texture of the cheese.
Nutrition & Diet Analysis (per serving)
Each serving of Wine And Scallop Bake contains roughly 728 calories, with 30g protein, 59g carbohydrates, and 36g fat. It is an excellent source of protein (61% of the Daily Value), calcium (54% of the Daily Value), and iron (23% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1051mg per serving (46% 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 drain any excess water before baking. This will help maintain the texture and prevent the dish from becoming watery.
What can I substitute for Mozzarella cheese?
If you don't have Mozzarella cheese, you can substitute it with Monterey Jack or Gouda cheese for a similar melting quality. Both will complement the flavors of the dish well.
Is it possible to make this dish ahead of time?
Yes, you can prepare the dish ahead of time by assembling it and covering it tightly. Store it in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time if it's 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).