An old-time Maine recipe, passed down by my wife’s grandmother, for scallops in a white cream sauce.
- 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
- 1 Preheat oven to 400 degrees F (200 degrees C). Butter an 8-inch square baking dish.
- 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 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 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 Bake in the preheated oven until bread crumbs are browned, about 10 minutes.
- 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