Casserole of Scallops - Fine Company Dish

Martha Price


This has long been my "go-to" company dish. It is fairly easy and always turns out tasting great. It is creamy indulgence, and an elegant dish. Never fails to please!
Sometimes I sprinkle chopped parsley over the top for a bit of color.
Yes, I know the "rule" about not combining fish or shellfish with cheese, but the Gruyere really complements the scallops!
Wonderful with pasta!


★★★★★ 1 vote

15 Min
Stove Top


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2 lb
bay scallops
1 and 1/2 c
dry white wine
shallots, minced
1/4 c
lemon juice
6 Tbsp
salt and freshly ground pepper to taste
2 c
heavy cream
egg yolks
6 Tbsp
grated gruyere cheese

How to Make Casserole of Scallops - Fine Company Dish


  • 1Cook the scallops in a skillet with the wine, shallots, lemon juice, 3 tablespoons of the butter, and salt and pepper to taste. Simmer 6 - 8 minutes.
  • 2Remove the scallops to a 2 and 1/2 to 3 quart casserole. Cook down the sauce in skillet to 1 cup, boiling it vigorously. Add the cream. Mix together well and simmer briefly.
  • 3Beat some of the sauce into the egg yolks, return to the sauce and mix well. Do not boil. Stir in remaining butter.
  • 4Pour sauce over the scallops and sprinkle with grated cheese. Run under the broiler to brown the top delicately. Sprinkle with parsley, if desired.

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About Casserole of Scallops - Fine Company Dish

Course/Dish: Fish, Seafood, Casseroles
Main Ingredient: Seafood
Regional Style: French
Other Tag: Quick & Easy

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