Bechamel Baked Scallop Recipe
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Calories
538 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Bechamel Baked Scallop Recipe
Description
Bechamel Baked Scallop starts by simmering whole spices and onion in milk to infuse flavor before straining. A roux is prepared with clarified butter and flour cooked gently until nutty, then combined with the infused milk to create a thick, velvety bechamel sauce. Large sea scallops are patted dry, seasoned with salt and black pepper, and arranged for baking.
The scallops are covered with the creamy bechamel, then topped with butter-coated seasoned breadcrumbs that toast in the oven, adding a crunchy texture contrast to the tender scallops and silky sauce. Baking at 350°F finishes the dish with a golden crust.
This is a refined yet approachable seafood bake where the balance between creamy sauce and scallops showcases gentle seasoning and classic French technique. It pairs well with light sides or a salad.
Ingredients
- 1/2 cup clarified butter divided, unsalted
- 1/2 cup flour
- 2 cups milk whole
- 1 yellow onion cut in quarters, small
- 2 clove whole
- 1 bay leaf large
- 1 cup seasoned bread crumbs
- 1 pound sea scallops large
- kosher salt coarse; freshly ground black pepper
- black pepper coarse; freshly ground black pepper
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.
Notes
- Clarified butter (ghee) is preferred for the roux, but regular butter can be used as a substitute.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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