Baked Scallops
http://bit.ly/2HoXL6a These baked scallops are so easy and delicious! First, simmer them with a little wine, and then briefly bake them with a creamy sauce. Photography Credit: Elise Bauer My father’s first experience with scallops was with this baked scallop dish prepared by his friends Fred and Patricia. He was so inspired by these scallops he spent the better part of a month experimenting trying to recreate them! These delicious baked scallops are the result. What I love about this recipe is that it’s so easy to make and it cooks up so quickly. The scallops are essentially baked in a white sauce of butter, white wine, and flour, with a breadcrumb topping. Sea Scallops vs. Bay ScallopsWhen it comes to scallops, you have a choice between sea scallops and bay scallops. We use the larger sea scallops for this version, but my father remembers Patricia using bay scallops when she made them for him. Sea scallops are fairly large — the diameter of a quarter or larger — while bay scallops are quite small, maybe just an inch across or even smaller. Sea scallops are usually more common (and less expensive), so these are most likely what you’ll find at the store. Their size obviously affects how quickly they cook, so if you end up using bay scallops, be sure to shorten the overall cooking time. Fresh scallops are best for this recipe if you can find them, but frozen scallops are also fine to use. Thaw frozen scallops before making the recipe according to package instructions. How to Tell when Scallops are DoneScallops are cooked when they are just barely opaque all the way through. The texture should still be quite soft; if they’re very firm or tough, that means they’re overcooked. Err on the side of undercooking them. You can always heat them a minute or two longer if they need more cooking. This recipe has a longer cooking time than most scallop recipes, but the scallops are cooked very gently — first with a little wine on the stovetop, and then nestled in baking dish in the oven. Follow the timing in the recipe and you should be just fine. What to Serve with These ScallopsServe these scallops on their own with a squeeze of lemon. A simple side salad and a hunk of crusty bread round out the meal. You could also spoon the scallops and their sauce over some pasta or rice. This would be great for a dinner party or a date night in. More Easy Seafood Recipes!Updated May 17, 2019 : We spiffed up this post to add some new information about cooking scallops. No changes to the original recipe. Baked Scallops RecipePrintIngredients
Method1 Preheat oven to 400°F. 2 Simmer the scallops on the stovetop: Place scallops in a medium sauté pan. Add the wine and a pinch of salt. Bring to a boil, reduce heat to a simmer, cover and simmer for 4 minutes, no longer. Transfer the scallops to a 1 1/2-quart casserole baking dish using a spatula and arrange in a single layer. It's ok if they're a little crowded or if a few overlap. Pour off the cooking liquid to a separate container and reserve. 3 Cook the onions: Heat 3 tablespoons butter in the sauté pan on medium heat. Add the onions and cook until wilted, a couple minutes. 4 Make the sauce: Slowly sprinkle the flour over the butter onion mixture and stir to combine. Let cook for a minute or two. Then add the cooking liquid over the butter onion mixture, whisking vigorously while you do so. As soon as the sauce is thickened, add it to the scallops in the casserole baking dish. Stir gently to fully incorporate the scallops into the sauce. 5 Bake: Sprinkle breadcrumbs over the scallops and dot with the remaining 3 tablespoons butter. Bake in the oven at 400°F until bubbly and brown, approximately 15 minutes. Serve with lemon slices. Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Baked Scallops on Simply Recipes. Thank you! PrintThis post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. Elise Bauer Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California. Recipes via Simply Recipes http://bit.ly/2F9fkDA May 17, 2019 at 04:10PM
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The Flat Belly FixThis is the only 21-day rapid weight loss system that allows you to easily lose an average of 1 lb a day for 21 days without feeling hungry or deprived. The unique and brand new techniques used in this System are proven SAFE. And they do not cause the rebound weight gain common to all the other rapid weight loss systems that are not backed by the latest science. The Flat Belly Fix System takes advantage of a recent scientific discovery that proves the effective weight loss power of an ancient spice. Combined with other cutting-edge ingredients in the patent-pending Flat Belly Fix Tea™ — that you can make right in your own kitchen in minutes — this System is the quickest, easiest and most enjoyable way to quickly get the body you desire and deserve. Click HereCategories
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