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


  • 2 lb
    bay scallops
  • 1 and 1/2 c
    dry white wine
  • 3
    shallots, minced
  • 1/4 c
    lemon juice
  • 6 Tbsp
  • ·
    salt and freshly ground pepper to taste
  • 2 c
    heavy cream
  • 3
    egg yolks
  • 6 Tbsp
    grated gruyere cheese

How to Make Casserole of Scallops - Fine Company Dish


  1. Cook 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.
  2. Remove 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.
  3. Beat some of the sauce into the egg yolks, return to the sauce and mix well. Do not boil. Stir in remaining butter.
  4. Pour sauce over the scallops and sprinkle with grated cheese. Run under the broiler to brown the top delicately. Sprinkle with parsley, if desired.

Printable Recipe Card

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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