Quick and Delicious Scallop Casseroles: A Savory Delight
This quick and delicious scallop casserole recipe combines tender scallops with a creamy sauce, creating a delightful dish perfect for any occasion. Enjoy the fresh flavors of the sea in just 25 minutes!
- 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 of scallops (with or without coral, according to preference)
- 1 shallot, finely chopped
- 20 g of butter
- 1 tablespoon of lemon juice
- 20 cl of thick fresh cream
- 1 tablespoon of fish stock (or 1 vegetable broth cube dissolved in 10 cl of 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. Sear them lightly 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. Ensure that each casserole has scallops evenly distributed.
- 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 searing the scallops to ensure even cooking. Use ceramic or cast iron casseroles that retain heat well for even cooking. Adjust the ingredient quantities for the right balance between cream and stock. Avoid overcooking the scallops to keep them tender and juicy. Feel free to add herbs like dill or chives for extra flavor.