Scallops au Gratin

Scallops au Gratin Becky Luigart-Stayner


  • 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


Preheat broiler.

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.

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.

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.

    Don't disturb the scallops while they cook so they get a nice brown crust.
  • Yield: 4 servings (serving size: 2 topped muffin halves)

Nutritional Information

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

Good to Know

Scallops are in season from October to March, so make use of them in this delicious recipe. Not only are they rich in vitamin B12, magnesium, and omega-3 fatty acids, but their mild flavor provides the perfect backdrop to a creamy au gratin sauce.