Keeper's House Scalloped Scallops
Recipe: #24310
July 07, 2016
Categories: Casseroles, Scallops, New England, Sunday Dinner, Oven Bake, No Eggs, Wine, more
"This recipe comes from "The Keeper's House" which was formerly a lighthouse keeper's dwelling located on the west side of the Isle of Haute, Maine which is a small remote island off the states coast. The Keeper's House is now run as an inn and is well known for its dining room and food. They have been featured in food magazines and in newspapers. This recipe is typical Maine NewEngland fare that I love as much as I love the state of Maine. If you've never visited, please do and make sure you visit the coast (especially the DownEast/Acadia region), it's lovely. Source: Recipes from a very small Island"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (243.1 g)
- Calories 530.2
- Total Fat - 31.5 g
- Saturated Fat - 12.5 g
- Cholesterol - 125.2 mg
- Sodium - 988.8 mg
- Total Carbohydrate - 25.5 g
- Dietary Fiber - 0.8 g
- Sugars - 0.9 g
- Protein - 33.9 g
- Calcium - 161.5 mg
- Iron - 2.3 mg
- Vitamin C - 11 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Butter a shallow baking dish or four individual ramekins.
Step 2
Place the scallops in the bottom of the dish(es) and drizzle the white wine over all.
Step 3
In a bowl, toss the bread crumbs with the Parmesan cheese, garlic, chives, salt and pepper. Sprinkle over the scallops.
Step 4
Melt the butter and stir in the parsley and lemon juice. Drizzle over the crumbs. (The casserole(s) can be made ahead and refrigerated for up to 4 hours.)
Step 5
Preheat the oven to 400-degrees Fahrenheit.
Step 6
Bake the casserole(s), uncovered, until the scallops are opaque and the crumbs are lightly browned, 15 - 20 minutes if made fresh, about 30 minutes if refrigerated. Garnish with lemon wedges and serve.
Tips
No special items needed.
8 Reviews
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