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Scallops and White Wine Casserole Recipe
Ingredients:
- 1 lb fresh scallops
- 1 cup dry white wine
- 1 cup heavy cream
- 1 cup parmesan or gruyere grated cheese
- 2 tbsp butter
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1 cup for topping breadcrumbs
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine scallops, white wine, heavy cream, grated cheese, salt, and pepper.
- Pour the mixture into a casserole dish.
- Top with breadcrumbs and dot with butter.
- Bake for 30 minutes or until the top is golden brown and bubbly.
- Let it cool for a few minutes before serving.
Imagine a dish that brings the ocean's bounty to your table with a creamy, cheesy twist. This Scallops and White Wine Casserole is a delightful blend of tender scallops, rich heavy cream, and savory parmesan or gruyere. Topped with crispy breadcrumbs and a hint of butter, it’s a perfect comfort food for any occasion.
What You Will Need
Read more: Scalloped Apples Casserole Recipe
What you will need to make Scallops and White Wine Casserole
- Fresh scallops: Provide a sweet, delicate flavor and tender texture, making them the star of this casserole.
- Dry white wine: Adds acidity and depth, enhancing the scallops' natural sweetness and balancing the richness of the cream.
- Heavy cream: Creates a luscious, creamy base that complements the scallops and binds the casserole together.
- Parmesan or gruyere grated cheese: Offers a nutty, savory flavor and helps create a golden, bubbly crust on top.
- Butter: Adds richness and helps the breadcrumbs brown, giving the casserole a delicious, crispy topping.
- Breadcrumbs: Provide a crunchy texture contrast to the creamy casserole, making each bite more interesting.
Tools and Instruments Needed
What tools/instruments will be needed to make Scallops and White Wine Casserole Recipe
- Mixing bowl: Essential for combining scallops, wine, cream, cheese, salt, and pepper evenly before baking.
- Casserole dish: Holds the mixture and ensures even cooking in the oven.
- Grater: Needed to grate parmesan or gruyere cheese for the recipe.
- Oven: Bakes the casserole to a golden brown, bubbly perfection.
- Measuring cups: Accurately measures wine, cream, and cheese for consistent results.
- Spoon: Useful for mixing ingredients and spreading breadcrumbs evenly on top.
Scallops and White Wine Casserole Recipe
A delightful casserole with scallops and white wine.
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Ingredients:
Main Ingredients
- 1 lb scallops fresh
- 1 cup white wine dry
- 1 cup heavy cream
- 1 cup grated cheese Parmesan or Gruyere
- 2 tbsp butter
- 1 tsp salt
- 1 tsp black pepper freshly ground
- 1 cup breadcrumbs for topping
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine scallops, white wine, heavy cream, grated cheese, salt, and pepper.
- Pour the mixture into a casserole dish.
- Top with breadcrumbs and dot with butter.
- Bake for 30 minutes or until the top is golden brown and bubbly.
- Let it cool for a few minutes before serving.
Notes:
Serve with a side of green salad or steamed vegetables.
Read more: Stew Recipe With Wine
Nutrition value:
Calories: 400kcalCarbohydrates: 10gProtein: 25gFat: 30gSaturated Fat: 15gCholesterol: 100mgSodium: 800mgPotassium: 400mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 2mg
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but don't bake it.
- Cover tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let it sit at room temperature for 20 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole but don't bake it.
- Wrap tightly with plastic wrap, then cover with aluminum foil.
- Label with the date and freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Let it sit at room temperature for 20 minutes before baking.
- Bake as directed.
Using gruyere cheese instead of parmesan adds a nutty flavor that pairs exceptionally well with white wine.
Frequently Asked Questions
FAQ:
How do I know when the scallops are done?
Scallops should be opaque and firm to the touch. They shouldn't be translucent.
Can I use frozen scallops?
Yes, just make sure to thaw them completely and pat them dry before using.
What type of white wine should I use?
A dry white wine like Sauvignon Blanc or Pinot Grigio works best.
Can I substitute the heavy cream with something else?
You can use half-and-half or a non-dairy cream alternative, but the texture might change slightly.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven.
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