Baked Scallops in White Wine Cream Sauce

An oval dish of baked scallops with golden breadcrumbs.

Baked Scallops in White Wine Cream Sauce

Baked Scallops in White Wine Cream Sauce is perfect for dinner parties or romantic evenings...with succulent scallops, lemony breadcrumbs, and a creamy sauce that begs for hunk of crusty bread.

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Appetizer, Main Course

French

308 kcal

Equipment

small saucepan
individual ramekins / gratin dishes, or single baking dish

Ingredients

¼ cup Panko breadcrumbs
5 tablespoon unsalted butter, divided
2 tablespoon flat leaf parsley, finely chopped
2 tablespoon parmesan cheese, grated
1 teaspoon lemon zest
pinch red pepper flakes, optional
kosher salt + fresh cracked black pepper
1 ounce pancetta, diced small
2 cloves garlic, pressed or grated
¼ cup dry white wine
¼ cup heavy cream
12 large 'dry pack' sea scallops, blotted dry (fresh or frozen + thawed)
crusty bread and lemon wedges for serving

Instructions

Preheat your oven to 400°F. If your broiler is part of your oven, adjust the racks so one is in the center of the oven and another is about 6-8 inches from the broiler.
Melt 2 tbsp of the butter in a small dish in the microwave. Brush some of the melted butter to grease a baking dish or individual ramekins (place ramekins on a sheet pan to easily transfer to/from oven). In a small bowl, combine the panko, parsley, grated Parmigiano, lemon zest and red pepper flakes (if using). Add the remaining melted butter and stir to distribute. Season with salt + pepper.
Add pancetta to a small saucepan over medium heat. Cook until crispy, stirring occasionally. Remove to a paper towel to drain.
Add the remaining 3 tbsp of butter to the saucepan to melt over medium heat. Add the garlic; season with a pinch of salt and fresh cracked black pepper. Cook for 30 to 45 seconds. Add the white wine and simmer for 5 minutes. Stir in the heavy cream and simmer for another 2 to 3 minutes. Remove from the burner. Taste and season as needed.
Arrange the scallops in a single layer in your baking dish / ramekins. Pour the cream sauce over the scallops. Sprinkle the breadcrumb mixture evenly over the tops. Bake for 15 minutes on the center rack.
If you prefer the tops to be crispier, transfer the scallops to the rack under the broiler (turn the broiler on) and cook for another 1 or 2 minutes to your liking.
Garnish with the crispy pancetta. Serve with crusty bread. (If using ramekins, carefully transfer each to a plate lined with small napkin to prevent sliding around.)

Notes

The estimated nutrition data does not include crusty bread.
Selecting scallops: Look for scallops that are labeled "dry-packed" or "dry." These have not been treated with chemicals or preservatives and are usually fresher and have a better flavor. Scallops should have a pale, ivory color. Avoid those with a milky or opaque appearance. Fresh scallops should have a mild, sweet scent of the sea. If they smell overly fishy, it's best to pass.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at a lower temperature to prevent overcooking.

Nutrition

oven, seafood, stove top

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