Being that it's Lent, I figured I would try something else this week for dinner. Plus, I feel bad - my husband bought himself a turkey sandwich for lunch, and then threw it out after I made a comment about the meat. He deserves a good meal tonight.
A lady at work once gave me this MASSIVE bag of scallops, and through a web search, I found a recipe that I deemed "a keeper." Only problem - I don't think I kept the recipe! Typical Camille.
So I did some searching today and found a recipe that's relatively similar!
- 2 lbs sea scallops (about 4 cups)
- 1 cup dry white wine
- 6 Tbsp unsalted butter, separated
- 1 medium onion, finely chopped
- 2 1/2 Tbsp flour
- 1/2 cup fine bread crumbs
- Preheat the oven to 400*F
- Put the scallops, wine and pinch of salt into a medium saute pan and bring up to a boil.
- Reduce to a simmer, cover, and cook for 4-5 minutes.
- Remove the scallops to a 1.5(ish) quart casserole pan. Reserve the cooking liquid.
- Heat 3 Tbsp butter in the saute pan on medium heat. Add the onions and cook until translucent
- Add the flour and the reserved cooking liquid and mix vigorously.
- When the sauce is thickened, add it to the casserole baking dish. Stir to incorporate
- Sprinkle the bread crumbs over the scallops and dot with the remaining 3 Tbsp of butter.
- Bake at 400*F for about 15 minutes, until bubbly and brown