• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Nero Wolfe's Baked Scallops

  • Recipe Submitted by on

Category: Seafood, Main Dish

 Ingredients List

  • 1 c Dry white wine
  • 1 c Water
  • 1 Bay leaf
  • 6 Black peppercorns
  • 1 lb Bay scallops
  • 5 tb Butter
  • 1 tb Shallots: minced
  • 3 tb Flour
  • 1 ts Salt
  • 1 Sprig parsley
  • 1 pn Nutmeg
  • 2 tb Chopped parsley
  • Butter
  • 1 tb Lemon juice
  • 1/2 c Fresh bread crumbs
  • 1/4 c Gruyere cheese: grated


Heat oven to 350 F. In large saucepan, bring wine and water to boil. Add
bay leaf, peppercorns and thoroughly cleaned scallops. Return to boil,
reduce heat and simmer 3-4 min. Drain scallops, reserving broth. In small
heavy-bottomed pan, melt 3 T of the butter and cook minced shallots until
translucent but not browned. Add flour and stir constantly until it starts
to turn golden. Gradually stir in 1 cup reserved hot broth. Continue to
cook, stirring constantly, until sauce thickens. Add 1/2 teaspoon of the
salt, sprig of parsley and nutmeg, and cook a few more min. Strain sauce
into bowl. Add scallops, chopped parsley, lemon juice and remaining 1/2
teaspoon salt. Stir well. Butter 4 baking shells and divide scallop mixture
evenly among them. Combine bread crumbs and grated cheese. Sprinkle over
filled shells. Dot with remaining 2 T butter. Bake 20-25 min, or until tops
are golden brown.

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