Ingredients for Baked Scallops Waldo
- 1 pound Sea Scallops
- 1 tablespoon Lemon juice
- 1 tablespoon chopped Fresh Parsley
- 5 tablespoons Butter
- 1/2 cup chopped Scallions
- 1 cup Sliced Mushrooms
- 3 tablespoons all-purpose Flour
- 1 teaspoon Worcestershire Sauce
- 1/2 teaspoon Salt
- 1/4 teaspoon black Pepper
- 1/4 cup Dry Sherry
- 1/2 cup Soft Breadcrumbs
- 1/4 cup grated Parmesan Cheese
- enough Water to cover
- 1/2 cup chopped Onions
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How to Make Baked Scallops Waldo
- In a medium saucepan, combine 1 pound scallops with enough water to cover, 1 tablespoon lemon juice, and 1 tablespoon chopped fresh parsley. Bring to a boil, then reduce heat and simmer for 2 minutes.
- Carefully drain the scallops, reserving the cooking liquid. Set the scallops aside on a plate.
- In a small skillet, melt 2 tablespoons butter over medium heat. Add 1/2 cup chopped scallions (or 1/2 cup chopped onions for a sharper flavor) and 1 cup sliced mushrooms. Sauté for 2-3 minutes, stirring frequently, until softened.
- In the same medium saucepan, melt 3 tablespoons butter over medium heat. Whisk in 3 tablespoons all-purpose flour until smooth.
- Gradually whisk in the reserved scallop liquid (approximately 1/2 cup), 1 teaspoon Worcestershire sauce, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Continue whisking until the sauce thickens and becomes smooth.
- Remove the saucepan from the heat and stir in 1/4 cup dry sherry.
- Gently fold in the cooked scallops and the onion-mushroom mixture.
- Pour the scallop mixture into a greased 8x8 inch baking dish.
- Sprinkle evenly with 1/2 cup bread crumbs and 1/4 cup grated Parmesan cheese.
- Bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until the scallops are heated through and the topping is golden brown.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
4g
Fat
34g
Carbs
4g
