Bechamel Baked Scallop Recipe

Name: Bechamel Baked Scallop Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving
Ingredients: 1/2 cup unsalted clarified butter*; 1/2 cup flour; 2 cups whole milk; 1 small yellow onion; 2 whole cloves; 1 large bay leaf; 1 cup seasoned bread crumbs; 1 pound large sea scallops; coarse kosher salt & freshly ground black pepper

User Reviews

4.6

75 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
4
Calories
538 kcal
Course
Main Course, Appetizer
Cuisine
American

Bechamel Baked Scallop Recipe

Opal Carpenter

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Bechamel Baked Scallops cover tender scallops in a clove and bay leaf spiced, creamy bechamel sauce. Perfect for special occasions.

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Ingredients

Servings

1/2 cup unsalted clarified butter* ,divided
1/2 cup flour
2 cups whole milk
1 small yellow onion , cut in quarters
2 whole cloves
1 large bay leaf
1 cup seasoned bread crumbs
1 pound large sea scallops
coarse kosher salt & freshly ground black pepper

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Instructions

In a medium saucepan, bring the milk, onion, cloves and bay leaf to a low simmer. Simmer for 15 minutes and remove from the heat. Remove and discard the onion, cloves and bay leaf
Melt 7 tablespoons of the the clarified butter in a medium saucepan over medium heat. When melted, whisk in the flour until it forms a paste. Continue to whisk on medium heat until it smells slightly nutty. Do not go over medium heat or the the mixture will separate.
While whisking, pour the milk mixture into the roux. It will be lumpy at first, but will thin and thicken as you whisk. When smooth, remove from the heat and set aside.
In a separate small skillet, melt the remaining 1 tablespoon of clarified butter and add the seasoned breadcrumbs, tossing to coat. Mix until butter has been absorbed and is like wet sand. Remove and set aside.
Preheat the oven to 350°F.
Dab the scallops with a paper towel to dry them as much as possible and season with the salt and freshly cracked pepper.
Heat a large cast iron skillet or nonstick skillet over medium-high heat. Place the scallops in the skillet to sear for 1-2 minutes on each side (depending on the size). Dry scallops should not have any residual moisture, but if they do, tip the skillet over the sink to pour out liquids.
Pour the bechamel sauce over top of the scallops and then evenly top with the breadcrumbs. Bake for 12 minutes or until bread crumbs are lightly browned.
Remove and serve immediately.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Equipments used:

Notes

Any roux is best made with clarified butter (ghee), but you can use regular butter too.

Nutrition Information

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Calories 538kcal (27%) Carbohydrates 44g (15%) Protein 24g (48%) Fat 29g (45%) Saturated Fat 17g (85%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Trans Fat 1g Cholesterol 103mg (34%) Sodium 1076mg (45%) Potassium 549mg (16%) Fiber 2g (8%) Sugar 9g (18%) Vitamin A 969IU (19%) Vitamin C 3mg (3%) Calcium 228mg (23%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 538 kcal

% Daily Value*

Calories	538kcal	27%
Carbohydrates	44g	15%
Protein	24g	48%
Fat	29g	45%
Saturated Fat	17g	85%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	7g	35%
Trans Fat	1g	50%
Cholesterol	103mg	34%
Sodium	1076mg	45%
Potassium	549mg	12%
Fiber	2g	8%
Sugar	9g	18%
Vitamin A	969IU	19%
Vitamin C	3mg	3%
Calcium	228mg	23%
Iron	3mg	17%