Scalloped Scallops

Name: Scalloped Scallops
Total time: 35 min
Yield: 4 servings
Ingredients: 3 medium shallots, chopped; Kosher salt; 3 tablespoons unsalted butter; 8 medium white mushrooms with stems, quartered; 1/2 cup amontillado sherry; 1 tablespoon truffle butter (optional); 1 1/3 cups heavy cream; 1/2 cup bread crumbs; 8 large sea scallops; Freshly ground black pepper; 2 tablespoons canola oil; 8 scallop shells, for presentation; 1 tablespoon flat-leaf parsley, chopped

Recipe from Rebecca Charles

Adapted by Matt Lee and Ted Lee

Scalloped Scallops — Tony Cenicola/The New York Times

Total Time: 35 minutes
Rating: 4(147)
Notes: Read community notes

Featured in: THE CHEF: Rebecca Charles; A Sea Scallop's Picnic in the Woods

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Ingredients

Yield:4 servings

3medium shallots, chopped
Kosher salt
3tablespoons unsalted butter
8medium white mushrooms with stems, quartered
½cup amontillado sherry
1tablespoon truffle butter (optional)
1⅓cups heavy cream
½cup bread crumbs
8large sea scallops
Freshly ground black pepper
2tablespoons canola oil
8scallop shells, for presentation
1tablespoon flat-leaf parsley, chopped

Ingredient Substitution Guide

Preparation

Step 1
Heat oven to 500. In a medium saucepan over low heat, sautéshallots with a pinch of salt in 1 tablespoon butter for 8 minutes, or until softened and translucent, but not brown. Reserve. Add another tablespoon butter to pan, and sauté mushrooms with a pinch of salt for 8 minutes, or until lightly browned.
Step 2
Return shallots to pan and add sherry. When sherry has reduced to about a tablespoon, add truffle butter, if desired, and heavy cream. Cook until cream is reduced by one-third. Reserve in a warm place.
Step 3
In a small skillet, melt remaining tablespoon butter, add bread crumbs and toss with a spoon until evenly coated. Reserve.
Step 4
Season scallops very lightly on both sides with salt and pepper. Heat oil in a 10-inch skillet over high heat until it just begins to smoke. Lay scallops in pan, and sear on one side until caramelized, about 3 minutes. Turn them over and turn off heat.
Step 5
Place scallop shells on a cookie sheet. Add parsley to sherry sauce, and spoon some sauce into each shell. Arrange 1 scallop in each shell, browned side up. Sprinkle bread crumbs over sauce, but not on scallops. Bake scallops for 3 minutes, or until bread crumbs are lightly browned.

Ratings

4 out of 5

147 user ratings

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Private Notes

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Cooking Notes

Wendy in Las Vegas6 years ago

I did not use scallop shells or ramekins, I greased a 10" pie plate and baked at 400 degrees. Yummy!

nutsnbolts6 years ago

Good sherry is essential to this recipe. It gives the sauce depth and complexity. Cheap sherry just makes the sauce sweet.

Cynthia3 years ago

Best. Scallop. Dish. Ever. We didn't have scallop shell dishes so I served this in individual gratins which ended up being a lovely presentation as well! An elegant, rich dish--will definitely be on the menu in our house again!

EAT THIS NOW4 years ago

This recipe is AMAZING. I am in love with the sauce. I'm going to adapt it for chicken and casseroles. I made this in a casserole dish without the shells. 1/3 to 1/2 the sauce on the bottom, the rest over the top, breadcrumbs evenly over the top. It's sooo good, especially as a rich winter meal. Very easy, albeit a tad tedious. Will make often.

Amy2 years ago

Didn’t have the sherry so I made this with dry Marsala. Delicious! Will definitely make this again and share widely. I followed previous advice and used the 10” round glass pan but actually found the baking step not necessary and the scallops got over cooked. Would be perfectly delicious to make this ‘deconstructed’: pour the sauce over the scallops and top with toasted breadcrumbs to serve.

Campbell2 years ago

This sauce is drinkable.

SusanB2 years ago

Owing to very limited stovetop space, I had to make several adjustments, but the result was still yummy. The chief difference was that instead of separately searing the scallops, I dried and nestled them gently into the sauce on low for about three minutes per side and then plated the resulting scallop/mushroom-sauce combination directly. Perfect with a side dish of steamed asparagus with a little truffle butter, and the leftover veg and sauce will be a delicious lunch tomorrow. Happy days!

Amy2 years ago

Cynthia3 years ago

Whitney3 years ago

Super tasty! Didn’t have cream, subbed whole milk. Didn’t have sherry, subbed vermouth. Placed scallops right in the oven-proof skillet on top of the mushrooms. Awesome.

Brad P3 years ago

Perfect, agree that a good Amontillado is essential. Very, very nice recipe

maria3 years ago

Fresh or dry breadcrumbs?

Nadia4 years ago

This is what we are eating for our 21st anniversary tonight. It's so decadent and so good. Worth every calorie

EAT THIS NOW4 years ago

Willie Allen-Faiella5 years ago

Delicious! I didn't have truffle butter but did have truffle salt, so used it instead of the salt added to the shallots and mushrooms. Next time I'll cut back on how much salt I used to season the scallops as they were a bit on the salty side

Betsy5 years ago

This recipe is terrific. I also used a pie plate and it was great. Will definitely make often.

Wendy in Las Vegas6 years ago

I did not use scallop shells or ramekins, I greased a 10" pie plate and baked at 400 degrees. Yummy!

nutsnbolts6 years ago

Good sherry is essential to this recipe. It gives the sauce depth and complexity. Cheap sherry just makes the sauce sweet.

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