Broiled Scallops In Shell
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
4 mins
-
Total Time
24 mins
-
Servings
8
-
Calories
131 kcal
-
Course
Appetizer
Broiled Scallops In Shell
Description
Broiled Scallops In Shell is a preparation involving scallops cooked in their shells and topped with a rich sauce. The sauce is crafted by first softening shallots in butter, then adding flour and paprika to create a roux, which is blended into milk and whisked to form a creamy base. White wine and Gruyere cheese are folded into the sauce, along with fresh parsley, creating a smooth, tangy, and savory topping.
The scallops are partially cooked to open the shells, then the top shells removed. The cheese sauce is spooned over each scallop on its bottom shell, then broiled until the cheese is golden and bubbly. This method gently finishes the scallops while adding a velvety, browned crust.
This dish can be served hot as an appetizer or seafood entrée, showcasing the scallops' tender texture combined with a flavorful creamy topping. The slight paprika adds a mild warmth, and the parsley provides freshness.
According to the notes, adding wine or lemon juice only after the sauce thickens prevents separation. The scallops can alternatively be placed in ramekins for broiling, requiring a slightly longer broiling time. The recipe emphasizes careful handling of the scallops and timing under the broiler to achieve the ideal texture and color.
Ingredients
- 2 tablespoon shallot finely chopped
- 1 clove garlic minced
- 2 tablespoon butter
- 2 tablespoon all-purpose flour
- ½ teaspoon paprika plus more for garnish
- ¾ cup milk
- ¼ cup white wine dry
- ¼ cup parsley finely chopped
- 1 lb scallops frozen in shell, about 3-4 cups pink swimming scallops
- 1 cup gruyere cheese grated
Instructions
- In a pot, soften the shallots in the butter.
- Add the flour and paprika and cook for a minute or two, stirring constantly.
- Add the milk, whisk and bring to a boil while continually whisking. Cook on medium low for a couple of minutes, stirring to prevent scorching, until thickened. Turn heat to lowest setting.
- Add grated cheese, parsley and wine (or lemon juice and water if omitting the wine).
- Stir occasionally until melted. Season with salt and pepper.
- Meanwhile, line a baking sheet with foil (for easy clean up) and spread scallops out in an even single layer. Put scallops in oven for 2-3 minutes.
- Once most scallops have opened, remove from oven, wait a moment until cool enough to handle and pop the top shell off each scallop. Leave scallop on it's bottom shell on the baking pan.
- Spoon the filling onto each scallop until shell is full.
- Broil for 2-4 minutes until the tops are golden brown.
- Serve while hot, garnishing with chopped parsley, a sprinkling of paprika or lemon wedges if desired.
Notes
- Add wine or lemon juice after thickening the sauce to avoid separation.
- You can serve scallops in ramekins by removing them from shells, then topping and broiling; this requires 3-5 minutes under the broiler.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 131 kcal
% Daily Value*
| Calories | 131kcal | 7% |
| Carbohydrates | 4g | 1% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 31mg | 10% |
| Sodium | 143mg | 6% |
| Potassium | 77mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 474IU | 9% |
| Vitamin C | 3mg | 3% |
| Calcium | 202mg | 20% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
