Scallops au Gratin

Becky Luigart-Stayner

Don't disturb the scallops while they cook so they get a nice brown crust.

Yield: 4 servings (serving size: 2 topped muffin halves)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 420
  • Calories from fat: 26%
  • Fat: 12.1g
  • Saturated fat: 7g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.9g
  • Protein: 29.5g
  • Carbohydrate: 45g
  • Fiber: 1.3g
  • Cholesterol: 77mg
  • Iron: 3.1mg
  • Sodium: 809mg
  • Calcium: 232mg

Ingredients

  • 1 tablespoon butter
  • 1 pound sea scallops
  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1 cup fat-free, less-sodium chicken broth
  • 1/2 cup half-and-half
  • 1/2 cup reduced-fat sour cream
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons sherry
  • 1 (2-ounce) jar diced pimiento, drained
  • 4 English muffins, split and toasted
  • 1/4 cup dry breadcrumbs
  • 2 tablespoons grated Parmesan cheese

Preparation

  1. Preheat broiler.
  2. Melt butter in a large nonstick skillet over medium-high heat. Add scallops; cook 3 minutes on each side or until done. Remove from pan, and keep warm. Add onion and bell pepper to pan; sauté 5 minutes or until tender.
  3. Combine chicken broth, half-and-half, sour cream, flour, salt, paprika, black pepper, and nutmeg in a medium bowl; stir well with a whisk. Add broth mixture to pan; bring to a boil. Reduce heat to medium-low; simmer 5 minutes or until thick, stirring constantly. Remove from heat; stir in scallops, sherry, and diced pimiento.
  4. Place English muffins on a foil-lined jelly-roll pan. Spoon about 1/2 cup scallop mixture over each muffin half. Sprinkle each muffin half with 1 1/2 teaspoons breadcrumbs and about 3/4 teaspoon Parmesan cheese. Broil 5 minutes or until browned and bubbly. Serve immediately.
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