Creamy scallops baked with mushrooms, wine, and a buttery crumb topping. Warm, golden, and indulgent—just the kind of dish that makes Thanksgiving feel extra special!
Serves 6 as a starter, 4 as a main
Recipe can be doubled
INGREDIENTS
- 1 1/2 lbs (700 g) sea scallops, halved if large
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 2 shallots, finely minced
- 1 cup cremini mushrooms, finely diced
- 1/2 cup dry white wine (Chablis, Sauvignon Blanc, or similar)
- 1/2 cup heavy cream
- 1/2 cup fish stock (or clam juice)
- 1 tsp fresh thyme leaves
- 2 tbsp fresh parsley, chopped
- Salt & white pepper, to taste
For the topping:
- 1/2 cup breadcrumbs (panko or fresh)
- 1/4 cup Parmesan cheese, finely grated
- 2 tbsp unsalted butter, melted
- Pinch of nutmeg
INSTRUCTIONS
- Pat scallops dry with paper towel and season lightly with salt.
- In a large skillet, heat butter and olive oil over medium heat. Add shallots and mushrooms, cooking until softened and lightly golden (5–6 minutes).
- Add white wine, simmer until reduced by half. Stir in fish stock and cream, simmer gently until slightly thickened (about 5 minutes). Add thyme, parsley, and season with salt and white pepper.
- Slip scallops into the sauce and cook gently for 2–3 minutes (they should be just barely opaque). Remove from heat.
- Spoon mixture evenly into scallop shells or buttered ramekins.
- Mix breadcrumbs, Parmesan, melted butter, and nutmeg. Sprinkle evenly over each portion.
- Place under a preheated broiler (or 450°F / 230°C oven) until golden brown and bubbling, about 3–5 minutes.
- Garnish with a little extra parsley and lemon wedges on the side.
