Entree: United States – New England – Scallop Casserole (Baked New England-style scallops in a creamy, seasoned sauce with a buttery breadcrumb topping)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 23 min

Additional 3 min

Total 40 min

Ingredients

- 1 lb (454 g) sea scallops, cleaned and patted dry
- 3 tbsp (45 g) unsalted butter, divided
- 1 small shallot (approx. 30 g), minced
- 1 clove garlic (approx. 3 g), minced
- 2 tbsp (16 g) all-purpose flour
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 1/4 cup (60 ml) dry white wine (optional)
- 1 tbsp (15 ml) lemon juice
- 1/2 tsp (2 g) kosher salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1/4 tsp (1 g) paprika
- 1/2 cup (50 g) fresh breadcrumbs
- 1/4 cup (25 g) grated Parmesan cheese
- 2 tbsp (30 ml) chopped fresh parsley
- 2 tbsp (30 g) melted butter for topping

Instructions

1. Preheat the oven to 375°F (190°C). Lightly butter a 9x9-inch (23x23 cm) baking dish. Pat scallops dry and season lightly with salt and pepper.
2. In a skillet over medium heat, melt 2 tbsp (30 g) butter. Add minced shallot and garlic and sauté until translucent, about 2 minutes. Stir in flour and cook 1 minute to form a roux.
3. Whisk in milk and white wine, bring to a gentle simmer until slightly thickened, about 3–4 minutes. Whisk in heavy cream, lemon juice, paprika, and remaining salt and pepper; cook 1–2 minutes more until sauce coats the back of a spoon.
4. Fold half the chopped parsley into the sauce, then add the scallops and turn to coat evenly. Transfer scallops and sauce to the prepared baking dish.
5. Combine fresh breadcrumbs, Parmesan, and melted butter; sprinkle evenly over the scallops. Bake uncovered until scallops are just cooked through and topping is golden, about 15–18 minutes.
6. Remove from oven, sprinkle remaining parsley over the casserole, let rest 3 minutes, and serve hot with lemon wedges and crusty bread or steamed vegetables.