This scallop dish has a delicious Bechamel or rich white sauce, made from scratch. The sauce can be made days ahead of time and used in many other recipes. This scalloped scallops with Bechamel sauce recipe is an easy and delicious meal for a dinner party, along with garlic bread and an exotic fresh salad. Enjoy your meal with a white wine. This recipe can provide 3 to 4 servings.
Things you will need:
- 2 lbs. large scallops
- 1/2 lb. mushrooms
- 2 minced garlic cloves
- 1/2 Tbsp. butter
- Buttered bread crumbs
- Bechamel ingredients:
- 2 tbsp. butter
- 1 tbsp. vegetable oil
- 2 1/2 c. flour
- 1/2 c. scallop juice
- 2 1/2 c. milk
- Optional: Parmesano Reggiano
- Salt and pepper
- 9" x 9" casserole dish
- Large skillet
- Whisk, utensils
Melt butter in skillet on medium low heat, add minced garlic cloves and chopped mushrooms. Lightly salt and pepper. Cook, occasionally stirring, for 3 minutes.
Separate juices from scallops and set aside. Add scallops to mushroom and garlic mix, turn heat to medium and briefly sauté scallops.
Pour mixture into casserole dish, smooth out layer. Pour white sauce evenly over the top. Generously sprinkle with buttered bread crumbs.
Bake in preheated 350 degree oven for 20 to 30 minutes. Topping should be golden and crisp.
Bechamel sauce: Melt butter and oil. Add flour to make a roux, stirring about 2 to 3 minutes. Gradually add scallop juice and milk. Whisk together until desired consistency, this may be 6 to 8 minutes. If desired, add 2 Tbsp. of Parmesano Reggiano to sauce one minute before taking it off of heat. Salt and pepper to taste. Taste test and add any needed ingredients to heighten the flavor.
Tips & Warnings
- Add white wine to mushroom and garlic sauté.
- Parboil instead of sauteeing scallops.
- Substitute a light milk in sauce, use additional, if no scallop juice is available.
- Do not overcook scallops.
- Use sustainable seafood guide before buying scallops, see resources.