Quick and Delicious Scallop Casseroles: A Savory Recipe
Experience the delightful flavors of the sea with these quick and elegant scallop casseroles. Perfect for impressing guests or enjoying a cozy dinner at home.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: French
Ingredients
Scale
- 500 g scallops (with or without coral, according to preference)
- 1 shallot, finely chopped
- 20 g butter
- 1 tablespoon lemon juice
- 20 cl thick fresh cream
- 1 tablespoon fish stock (or 1 vegetable broth cube dissolved in 10 cl hot water)
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Preheat your oven to 180°C (thermostat 6). This ensures even cooking of your casseroles.
- In a pan over medium heat, add 20 g of butter. When the butter is melted and starts to foam, it's time to add the shallots.
- Add the finely chopped shallot and sauté for about 2-3 minutes until it becomes translucent. Be careful not to burn it, as this would give a bitter taste.
- Incorporate the 500 g of scallops into the pan. Lightly brown them for about 2 minutes on each side. They should be golden but still tender in the center.
- Add 1 tablespoon of lemon juice to bring acidity that balances the richness of the cream. Mix well to coat the scallops.
- Incorporate 20 cl of thick fresh cream and 1 tablespoon of fish stock (or vegetable broth). Mix everything and season with salt and pepper. Let it simmer for 2-3 minutes over low heat.
- Distribute the mixture into individual casseroles. Make sure each casserole has evenly distributed scallops.
- Place the casseroles in the oven and bake for about 10 minutes. Watch for the top to be lightly golden without burning.
- Once cooked, remove the casseroles from the oven and serve immediately, garnished with chopped fresh parsley for a touch of color and freshness.
Nutrition
- Serving Size: 1 casserole
- Calories: 350
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 30 g
- Cholesterol: 80 mg
Keywords: Do not overcrowd the pan when browning the scallops to ensure even cooking. Use ceramic or cast iron casseroles that retain heat well and promote even cooking. Adjust ingredient quantities for the right balance between cream and stock, as too much cream can make the dish heavy. Avoid overcooking the scallops to keep them tender and juicy. Feel free to add herbs like dill or chives for extra flavor.