Scalloped Scallops (and Shrimp)

I wonder…this is probably the first seafood based recipe I’ve posted, in the year and a half or so I’ve been doing this. Huh. Mostly my seafood meals involve tuna from a can, but I can change, and this one is surprisingly flavorful considering how few ingredients go into it, and that half of those are just unflavored dairy.

The recipe I was following was for just scalloped scallops, but we had twice as much shrimp as scallops and I threw it all in and it still worked fine.

I offered that anyone who wanted a vegetable that night was free to pick out some green Skittles from the bowl.

I offered that anyone who wanted a vegetable that night was free to pick out some green Skittles from the bowl.

Ingredients:

  • 3 cups scallops
  • 6 tablespoons butter, divided
  • 3 tablespoons flour
  • 1 cup heavy cream
  • 1 cup milk
  • salt and pepper, to taste
  • 3/4 cup bread crumbs

Preheat the oven to 400 and grease a casserole dish.

Heat 3 tablespoons of the butter in a large pan over medium high heat. Add the scallops and cook, stirring occasionally for 5 minutes.

Double batch, lotta shrimp instead of scallops!

Double batch, lotta shrimp instead of scallops!

Sprinkle the flour over the scallops, then pour the milk and cream in. Lower to medium heat and stir until the flour is dissolved and mixed in. Cook until the cream has slightly thickened. Add salt and pepper to taste.

IMG_4024Transfer to a greased baking dish. If you cooked it in a cast iron on the stove you actually could put it in the oven in that, but I wanted it spread out a bit more, so that there would be more surface area for bread crumbs. With an un-doubled recipe that might not be such an issue.

Melt the remaining 3 tablespoons butter and drizzle over the bread crumbs. Stir to combine, then sprinkle over the scallops.

IMG_4025Bake until browned and bubbly at the edges, about 10 minutes.

IMG_4028

Tasty, and super rich so you don’t really need a ton to be full. Which is good, as it’s probably not the most healthy thing ever!

Scalloped Scallops

Adapted from The All New Fannie Farmer Boston Cooking School Cookbook, 10th Edition.

  • 3 cups scallops
  • 6 tablespoons butter, divided
  • 3 tablespoons flour
  • 1 cup heavy cream
  • 1 cup milk
  • salt and pepper, to taste
  • 3/4 cup bread crumbs

Preheat the oven to 400 and grease a casserole dish.

Heat 3 tablespoons of the butter in a large pan over medium high heat. Add the scallops and cook, stirring occasionally for 5 minutes. Sprinkle the flour over the scallops, then pour the milk and cream in. Lower to medium heat and stir until the flour is dissolved and mixed in. Cook until the cream has slightly thickened, salt and pepper to taste, then transfer to a greased baking dish.

Melt the remaining 3 tablespoons butter and drizzle over the bread crumbs. Stir to combine, then sprinkle over the scallops.

Bake until browned and bubbly at the edges, about 10 minutes.

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About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. (Over the summer, my bike glove tans will probably become pretty glaring in some of these photos.) I'll be sharing my adventures in the kitchen. Expect lots of recipes to have chocolate swapped in to replace other inferior ingredients.
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