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


Credit: Becky Luigart-Stayner

Recipe Summary test

4 servings (serving size: 2 topped muffin halves)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

420 calories; calories from fat 26%; fat 12.1g; saturated fat 7g; mono fat 1.5g; poly fat 0.9g; protein 29.5g; carbohydrates 45g; fiber 1.3g; cholesterol 77mg; iron 3.1mg; sodium 809mg; calcium 232mg.