Recipe By Messy Cook
Published Jun 8th
Prep 10m Cook 20m Additional - Ready In 30m
Servings 4 servings Calories 450.9

An old-time Maine recipe, passed down by my wife’s grandmother, for scallops in a white cream sauce.

Recipe Ingredients

  • 5 tablespoons butter, divided
  • 1 pound sea scallops
  • 3 tablespoons all-purpose flour
  • 1 cup half-and-half
  • ¾ cup milk
  • salt and ground black pepper to taste
  • ½ cup bread crumbs

Cooking Directions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Butter an 8-inch square baking dish.
  2. 2 Melt 3 tablespoons butter in a saucepan over medium heat. Cook and stir scallops in melted butter until lightly browned, about 5 minutes. Stir flour into scallop mixture until dissolved, 2 to 3 minutes.
  3. 3 Gradually pour half-and-half and milk into scallop mixture, while stirring constantly until milk mixture is thickened, 5 to 10 minutes; season with salt and pepper. Pour scallop mixture into the prepared baking dish.
  4. 4 Place remaining 2 tablespoons butter in microwave-safe bowl and heat in microwave until melted, 15 to 20 seconds. Stir bread crumbs into melted butter until coated; sprinkle over scallop mixture.
  5. 5 Bake in the preheated oven until bread crumbs are browned, about 10 minutes.

Nutrition Facts

  • Calories 450.9
  • Carbohydrate 24.2 g
  • Cholesterol 132.7 mg
  • Fat 24.1 g
  • Fiber 0.8 g
  • Protein 34.3 g
  • Saturated Fat 14.2 g
  • Sodium 610.1 mg
  • Sugar 3.1 g

Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, RedCipes will earn an affiliate commission if you click through the link and finalize a purchase.

Chef's Notes

If scallops are large, cut into bite-size pieces.


  1. Not sure what I did wrong but I followed the directions and the scallops never browned and by the end they were over cooked. The sauce was good but scallop were like rubber.
  2. The sauce was a little thick, I added some sherry every baked scallop recipe ever!
  3. I grew up in New England and this is something my mother made fairly often. I didn't have her recipe, but found this which seemed very close. It turned out just as I remembered.