Creamy Scallop Casserole

Fish

It's the decadent French dish perfect for your holiday celebrations, dinner parties and date-nights-at-home. Grab a baguette and beret and let's get this Parisian Party started!

--Christina, WeekdayPescatarian.com

Ingredients:

butter flour seafood stock  heavy cream curry powder salt and pepper shallots  mushrooms  dry sherry   fresh bread crumbs flat-leaf parsley Gruyere cheese  extra virgin olive oil sea scallops lemon

Let's Get Cooking

1. Build Creamy Sauce

Melt butter and add flour. Cook the roux for 2 mins, whisking to keep it from browning.

Add stock and whisk until smooth. Add cream, curry powder, salt & pepper. Simmer, then remove from heat.

2. Cook Veggies

Saute shallots in butter until softened. Add mushrooms and continue to cook until tender.

Add dry sherry and let it simmer until mostly evaporated. Salt and pepper, then set aside.

3. Make Topping 

Combine bread crumbs, parsley, cheese and olive oil in a bowl. Toss to moisten the crumbs. Set aside.

4. Build Casserole

Combine cream sauce with shallots and mushrooms. Taste and adjust seasoning.

Add scallops to the mushroom cream sauce. Stir gently, coating the seafood in the sauce.

Divide scallops and sauce among four individual casserole dishes.

Top with the herb crumb mixture. Bake until scallops are cooked through, the top is golden brown and the sauce is bubbly.

5

Garnish with lemon zest and diced parsley.

Prep for Service

Take a bow, chef!

Hungry for More?

Try Seared Scallops in Brown Butter next!

I'm Christina, an American living in Portugal. I share fish-forward recipes from my tiny seaside flat. Follow for more easy and impressive seafood ideas!