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Scalloped Scallops
![Scalloped Scallops](https://static01.nyt.com/images/2014/06/02/dining/Scalloped-Scallops/Scalloped-Scallops-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 35 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 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
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.
Private Notes
Cooking Notes
I did not use scallop shells or ramekins, I greased a 10" pie plate and baked at 400 degrees. Yummy!
Good sherry is essential to this recipe. It gives the sauce depth and complexity. Cheap sherry just makes the sauce sweet.
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!
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.
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.
This sauce is drinkable.
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!
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.
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!
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.
Perfect, agree that a good Amontillado is essential. Very, very nice recipe
Fresh or dry breadcrumbs?
This is what we are eating for our 21st anniversary tonight. It's so decadent and so good. Worth every calorie
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.
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
This recipe is terrific. I also used a pie plate and it was great. Will definitely make often.
I did not use scallop shells or ramekins, I greased a 10" pie plate and baked at 400 degrees. Yummy!
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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