Scallops in Shells Recipe

By carol gorman

Ingredients

• SAUCE:
• 2 cups water
• 16 sea scallops (about 2 pounds)
• 1 teaspoon salt
• 1-1/2 cups thinly sliced fresh mushrooms
• 2 shallots, finely chopped
• 1/4 cup butter, cubed
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 3/4 cup 2% milk
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons sherry
• 1/2 teaspoon salt
• 1/4 teaspoon lemon juice
• 1/4 teaspoon pepper
• 1/8 teaspoon grated lemon peel
• 8 scallop shells
• 1/3 cup dry bread crumbs
• 2 tablespoons butter, melted

Details

Servings 8
Preparation time 35mins
Cooking time 45mins
Adapted from tasteofhome.com

Preparation

Step 1

Place water in a large saucepan. Bring to a boil. Reduce heat; add scallops and poach, uncovered, 6 minutes or until firm and opaque. Drain scallops, reserving 1 cup liquid.

Sprinkle scallops with salt. In a large skillet, saute mushrooms and shallots in butter until tender. Add scallops; cook 2 minutes longer. Remove from heat and set aside.

For sauce, in a small saucepan, melt butter. Stir in flour until smooth; gradually add milk and reserved poaching liquid. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cheese, sherry, salt, lemon juice, pepper and lemon peel; add to skillet.

Preheat oven to 375°. Divide scallop mixture among eight scallop shells. Combine bread crumbs and melted butter; sprinkle over tops. Place on an ungreased 15x10x1-in. baking pan. Bake 8-12 minutes or until crumbs are golden brown.
Yield: 8 servings.