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Baked Scallops


  • 1 pound bay scallops, (or sea scallops quartered)
  • ½ teaspoon salt
  • 3 tablespoons butter
  • 1 cup chopped celery
  • 1 cup chopped fresh mushrooms
  • ¼ cup finely chopped green pepper
  • 4 tablespoons butter
  • 6 tablespoons flour
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 cups milk
  • 1 cup soft bread crumbs mixed with 3 tablespoons melted butter
  • ¼ cup freshly grated medium cheddar cheese

Heat the oven to 350° F. Rinse scallops and pat dry with paper towels. Sprinkle with ½ teaspoon salt. In a medium skillet, melt 3 tablespoons of butter. Add celery, mushrooms and green pepper and cook until tender.

In a separate medium saucepan, melt 4 tablespoons of butter over low heat. Blend in flour, ¾ teaspoon of salt and black pepper. Add milk gradually and stir until thickened.

Combine scallops, vegetables and sauce. Pour into greased 1 ½-quart casserole. Combine bread crumbs and cheese and sprinkle over top. Bake for about 30 minutes or until golden brown and bubbly.

Contributed by Joyce Taylor  From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas