Bechamel Baked Scallops Recipe

The aroma alone is enough to transport you to a cozy seaside bistro. Imagine the delicate sweetness of perfectly cooked scallops, nestled in a luxuriously creamy Bechamel sauce, all bubbling under a golden, cheesy crust. That’s Bechamel Baked Scallops for you, a dish that has become a firm favorite in our household. From special occasions to simply wanting to elevate a weeknight dinner, this recipe has never failed to impress. The first time I made it, I was a bit intimidated by the Bechamel sauce, but it turned out to be surprisingly easy, and the result was simply divine. My family raved about the rich, comforting flavors and the tender scallops. Even my youngest, usually a picky eater, couldn’t get enough. It’s a dish that feels both elegant and comforting, sophisticated yet approachable. If you’re looking for a seafood recipe that’s guaranteed to wow, look no further – this Bechamel Baked Scallops recipe is a true culinary gem.

Ingredients

To create this delectable Bechamel Baked Scallops dish, you will need the following fresh, high-quality ingredients. Each component plays a crucial role in building the layers of flavor and texture that make this recipe so irresistible. Using fresh, quality ingredients is paramount, especially when dealing with seafood. Fresh scallops are sweeter and have a better texture, and using good quality butter and milk for the Bechamel will result in a richer, creamier sauce.

• For the Scallops:
  • 1.5 lbs Fresh Sea Scallops: Look for dry-packed sea scallops. Dry-packed means they haven’t been treated with water and chemicals, ensuring a better sear and flavor. Sea scallops are preferred for their larger size and meaty texture, which hold up beautifully in baking.
  • 2 tablespoons Olive Oil: Extra virgin olive oil is recommended for its flavor and health benefits. It’s used for searing the scallops and adding a touch of richness to the dish.
  • 1 tablespoon Lemon Juice: Freshly squeezed lemon juice brightens the flavor of the scallops and complements the richness of the Bechamel sauce.
  • Salt and freshly ground Black Pepper: To taste. Seasoning is crucial at every stage. Use sea salt or kosher salt for better flavor, and freshly ground black pepper for a more aromatic and robust pepper flavor.
• For the Bechamel Sauce:
  • 4 tablespoons Unsalted Butter: Unsalted butter allows you to control the saltiness of the sauce. High-quality butter contributes significantly to the flavor and richness of the Bechamel.
  • 4 tablespoons All-Purpose Flour: This is the thickening agent for the Bechamel sauce. Make sure to cook it properly with the butter to avoid a raw flour taste.
  • 3 cups Whole Milk: Whole milk is essential for a rich and creamy Bechamel. You can use 2% milk if you prefer a slightly lighter sauce, but whole milk provides the best texture and flavor. Warm milk will help the sauce come together smoothly and quickly.
  • 1/4 teaspoon Nutmeg: Freshly grated nutmeg adds a warm, subtle spice that is classic in Bechamel sauce and pairs beautifully with seafood.
  • 1/2 teaspoon Salt: Or to taste. Adjust the salt carefully as you build the sauce.
  • 1/4 teaspoon White Pepper: White pepper is traditionally used in Bechamel for its milder flavor and to avoid black specks in the white sauce. Black pepper can be substituted if white pepper is unavailable.
• For the Topping:
  • 1 cup Shredded Gruyère Cheese: Gruyère is a classic choice for baked dishes and gratins. Its nutty, slightly sweet flavor melts beautifully and creates a wonderful crust. Other good options include Swiss, Fontina, or a blend of Parmesan and Mozzarella.
  • 1/2 cup Panko Breadcrumbs: Panko breadcrumbs provide a delightful crispy topping. Their larger flakes create more texture than regular breadcrumbs. You can also use regular breadcrumbs if panko is not available.
  • 2 tablespoons Melted Butter: For tossing with the panko breadcrumbs, adding flavor and helping them brown nicely in the oven.
  • 2 tablespoons Fresh Parsley, chopped: For garnish. Fresh parsley adds a pop of color and freshness to the finished dish.

This carefully curated list of ingredients ensures that you have everything you need to create a truly exceptional Bechamel Baked Scallops dish. Remember to use the freshest and highest quality ingredients possible for the best results.

Instructions

Following these detailed instructions will guide you through each step of creating Bechamel Baked Scallops, from preparing the scallops to achieving that perfect golden-brown topping. Take your time and enjoy the process – cooking should be a pleasure!

Step 1: Prepare the Scallops

1. Pat the Scallops Dry: This is a crucial step for achieving a good sear. Use paper towels to thoroughly pat the scallops dry. Excess moisture will prevent them from browning properly and steaming instead of searing.
2. Season the Scallops: In a bowl, gently toss the dried scallops with olive oil, lemon juice, salt, and freshly ground black pepper. Ensure the scallops are evenly coated. Marinating them briefly in lemon juice helps to brighten their flavor and tenderize them slightly.

Step 2: Sear the Scallops

1. Heat a Large Skillet: Heat a large, oven-safe skillet (cast iron or stainless steel works well) over medium-high heat. Add a tablespoon of olive oil to the skillet. Make sure the skillet is hot before adding the scallops to ensure a good sear. An oven-safe skillet is ideal as it allows you to transfer the dish directly from the stovetop to the oven.
2. Sear the Scallops in Batches: Working in batches, sear the scallops for 1-2 minutes per side, until they are golden brown and slightly cooked through. Avoid overcrowding the skillet, as this will lower the temperature and cause the scallops to steam instead of sear. Searing them in batches ensures each scallop gets proper contact with the hot pan.
3. Remove Scallops from Skillet: Once seared, remove the scallops from the skillet and set them aside. They don’t need to be fully cooked at this stage, as they will finish cooking in the oven with the Bechamel sauce.

Step 3: Make the Bechamel Sauce

1. Melt Butter in the Same Skillet: In the same skillet you used to sear the scallops, melt the butter over medium heat. Using the same skillet adds depth of flavor from the scallop searing.
2. Add Flour and Cook Roux: Once the butter is melted, add the flour. Whisk continuously to combine the butter and flour and cook for 2-3 minutes, stirring constantly, until the roux (butter and flour mixture) is pale golden and fragrant. This process cooks out the raw flour taste and is essential for a smooth Bechamel sauce. Don’t let the roux brown too much, as this will affect the color of the Bechamel.
3. Gradually Whisk in Warm Milk: Slowly pour in the warm milk, about 1/2 cup at a time, whisking constantly to ensure no lumps form. Adding warm milk helps the sauce come together more smoothly and quickly. Continue adding milk gradually and whisking until all the milk is incorporated and the sauce is smooth.
4. Simmer and Thicken: Reduce the heat to low and simmer the sauce, stirring occasionally, for 5-7 minutes, or until it thickens to a creamy consistency that coats the back of a spoon. Simmering allows the sauce to thicken and develop flavor.
5. Season the Bechamel: Remove the skillet from the heat and stir in the nutmeg, salt, and white pepper. Taste and adjust seasoning as needed. Seasoning is crucial to bring out the flavors of the Bechamel sauce.

Step 4: Assemble and Bake

1. Preheat Oven and Arrange Scallops: Preheat oven to 375°F (190°C). Arrange the seared scallops evenly in the Bechamel sauce in the skillet. Ensure the scallops are somewhat submerged in the sauce.
2. Prepare the Topping: In a small bowl, combine the shredded Gruyère cheese and panko breadcrumbs. Drizzle with melted butter and toss to combine. The melted butter helps the panko breadcrumbs crisp up nicely in the oven and adds flavor.
3. Sprinkle Topping Over Scallops: Evenly sprinkle the cheese and panko mixture over the scallops and Bechamel sauce. Distribute the topping evenly for a consistent golden crust.
4. Bake Until Golden and Bubbly: Bake in the preheated oven for 15-20 minutes, or until the topping is golden brown and bubbly, and the Bechamel sauce is heated through. The baking time may vary slightly depending on your oven. Keep an eye on it to prevent the topping from burning.
5. Broil for Extra Browning (Optional): For a more golden-brown and crispy topping, you can broil for the last 1-2 minutes. Watch carefully to prevent burning. Broiling adds a final touch of color and crispness.

Step 5: Garnish and Serve

1. Garnish with Parsley: Remove from the oven and let it rest for a few minutes. Garnish with fresh chopped parsley before serving. Fresh parsley adds a pop of color and freshness to the rich dish.

Following these detailed steps will ensure you create a perfectly executed Bechamel Baked Scallops dish, with tender scallops, a creamy sauce, and a delightful crispy topping. Enjoy!

Nutrition Facts

(Approximate values per serving. Nutritional values can vary based on specific ingredients and portion sizes.)

Servings: 6

Calories per Serving: Approximately 450-550 calories

Detailed Breakdown (Approximate per Serving):

• Calories: 450-550 kcal
• Protein: 35-40g
• Fat: 25-35g
  • Saturated Fat: 15-20g
• Cholesterol: 150-200mg
• Sodium: 500-700mg
• Carbohydrates: 15-20g
  • Fiber: 1-2g
  • Sugar: 5-7g

Key Nutritional Highlights:

• High in Protein: Scallops are an excellent source of lean protein, essential for muscle building and overall health.
• Rich in Omega-3 Fatty Acids: Scallops contain beneficial omega-3 fatty acids, which are good for heart health and brain function.
• Good Source of Vitamins and Minerals: Scallops are a good source of vitamin B12, phosphorus, and selenium.
• Moderate in Calories and Fat: While Bechamel sauce adds richness, the calorie and fat content can be managed by using moderate portion sizes and focusing on whole, fresh ingredients.
• Calcium: Cheese contributes to calcium content, important for bone health.

Note: These values are estimates and can vary based on specific ingredients, brands, and portion sizes. For more precise nutritional information, you can use online nutritional calculators and input the exact ingredients you use. This dish, while delicious and satisfying, is best enjoyed in moderation as part of a balanced diet.

Preparation Time

The preparation time for Bechamel Baked Scallops is relatively straightforward and efficient. Here’s a breakdown to help you plan your cooking schedule:

Total Time: Approximately 45-55 minutes

Breakdown:

• Prep Time: 20-25 minutes
  • Preparing scallops (drying, seasoning): 5-7 minutes
  • Making Bechamel sauce (including measuring ingredients): 10-12 minutes
  • Preparing cheese topping: 5-6 minutes
• Cook Time: 25-30 minutes
  • Searing scallops: 5-7 minutes (in batches)
  • Baking in the oven: 15-20 minutes
  • Optional broiling: 1-2 minutes

Tips to Speed Up Preparation:

• Prepare Ingredients in Advance: Measure out all your ingredients (butter, flour, milk, cheese, breadcrumbs, spices) before you start cooking. This “mise en place” will make the cooking process smoother and faster.
• Warm the Milk: Warming the milk slightly in the microwave or on the stovetop before adding it to the roux will help the Bechamel sauce come together more quickly and prevent lumps.
• Use Pre-Shredded Cheese: Using pre-shredded Gruyère cheese saves time on grating.
• Efficient Searing: Ensure your skillet is hot before adding the scallops, and don’t overcrowd the pan. Searing in efficient batches will minimize the total searing time.

While the recipe is not overly time-consuming, allocating around an hour from start to finish will ensure a relaxed and enjoyable cooking experience, allowing you to create this elegant and delicious dish with ease.

How to Serve

Bechamel Baked Scallops is a rich and flavorful dish that can be served in various ways, either as a luxurious appetizer or a satisfying main course. Here are some serving suggestions to complement and enhance your dining experience:

As an Appetizer:

• Individual Ramekins: Serve in small, oven-safe ramekins for elegant individual portions. This is perfect for dinner parties or special occasions.
• Small Plates with Crusty Bread: Serve smaller portions on appetizer plates alongside toasted baguette slices or crostini for dipping into the creamy sauce.
• Seashell Presentation: For a nautical touch, serve in cleaned scallop shells or decorative seashell dishes.

As a Main Course:

• Alongside a Light Salad: A fresh, crisp green salad with a vinaigrette dressing provides a refreshing contrast to the richness of the scallops. Consider a simple arugula salad with lemon vinaigrette or a mixed green salad with balsamic dressing.
• With Steamed or Roasted Vegetables: Serve with steamed asparagus, broccoli, green beans, or roasted vegetables like Brussels sprouts, carrots, or zucchini. The vegetables add lightness and balance to the meal.
• Over Pasta or Rice: For a more substantial meal, serve Bechamel Baked Scallops over cooked pasta (like linguine or fettuccine) or fluffy white rice. The creamy sauce coats the pasta or rice beautifully.
• With Garlic Bread or Breadsticks: Serve with warm garlic bread, breadsticks, or crusty Italian bread to soak up the delicious Bechamel sauce.
• Paired with Wine: A crisp white wine like Chardonnay, Pinot Grigio, or Sauvignon Blanc pairs wonderfully with Bechamel Baked Scallops. The acidity of the wine cuts through the richness of the dish.

Garnishing Ideas:

• Fresh Herbs: Chopped fresh parsley, chives, or dill sprinkled on top adds freshness and visual appeal.
• Lemon Wedges: Serve with lemon wedges for those who like to add a squeeze of fresh lemon juice for extra brightness.
• Red Pepper Flakes (Optional): A pinch of red pepper flakes can add a subtle hint of heat for those who prefer a little spice.

By choosing the right accompaniments and presentation, you can elevate your Bechamel Baked Scallops to create a memorable dining experience, whether you’re serving it as a sophisticated appetizer or a satisfying main course.

Additional Tips for Perfect Bechamel Baked Scallops

To ensure your Bechamel Baked Scallops are absolutely perfect every time, here are five essential tips to keep in mind:

1. Use Dry-Packed Scallops and Dry Them Thoroughly: Always opt for dry-packed sea scallops. Wet-packed scallops are treated with water and preservatives, which dilute their flavor and prevent them from searing properly. Patting the scallops completely dry with paper towels before searing is crucial. This removes excess moisture and allows them to develop a beautiful golden-brown crust when seared. Dry scallops sear better and retain their natural sweetness.
2. Don’t Overcook the Scallops: Scallops cook quickly, and overcooking will make them rubbery and tough. When searing, aim for just 1-2 minutes per side until they are golden brown on the outside and still slightly translucent in the center. They will finish cooking in the oven with the Bechamel sauce. Overcooked scallops lose their delicate texture and flavor.
3. Make a Smooth Bechamel Sauce: The key to a perfect Bechamel is a smooth, lump-free sauce. Cook the roux (butter and flour mixture) properly for 2-3 minutes to eliminate the raw flour taste. When adding the milk, ensure it is warm and add it gradually, whisking continuously to prevent lumps from forming. If lumps do occur, you can strain the sauce through a fine-mesh sieve for a perfectly smooth texture. A smooth Bechamel sauce is the foundation of the dish’s creamy richness.
4. Don’t Skip the Nutmeg: Nutmeg is a classic and essential ingredient in Bechamel sauce. Freshly grated nutmeg adds a warm, subtle spice that enhances the overall flavor profile and complements the seafood beautifully. While it’s a small amount, it makes a significant difference to the taste of the sauce. It provides a depth of flavor that elevates the Bechamel beyond just creaminess.
5. Customize the Cheese and Topping: While Gruyère is a classic choice, feel free to experiment with other cheeses for the topping. Swiss, Fontina, or a blend of Parmesan and Mozzarella are all excellent alternatives. For a crispier topping, ensure the panko breadcrumbs are tossed with melted butter before sprinkling them over the scallops. You can also add a touch of garlic powder or Italian seasoning to the breadcrumb mixture for extra flavor. Experimenting with cheese and topping variations can personalize the dish to your taste.

By following these tips, you’ll be well-equipped to create Bechamel Baked Scallops that are consistently delicious, perfectly textured, and sure to impress.

FAQ Section

Here are five frequently asked questions about making Bechamel Baked Scallops, to help you troubleshoot and perfect your recipe:

Q1: Can I use frozen scallops for this recipe?

A: Yes, you can use frozen scallops, but it’s crucial to thaw them completely and pat them very dry before searing. Thaw them overnight in the refrigerator or use the quick thaw method by placing them in a sealed bag in cold water. Frozen scallops can release more water than fresh scallops, so ensuring they are thoroughly dried is even more important to achieve a good sear. Fresh scallops are generally preferred for the best flavor and texture, but frozen are a viable and more accessible option.

Q2: Can I make the Bechamel sauce ahead of time?

A: Yes, you can prepare the Bechamel sauce ahead of time. Make it up to 1-2 days in advance and store it in an airtight container in the refrigerator. When ready to use, gently reheat it over low heat, whisking occasionally, until smooth and creamy again. You might need to add a splash of milk if it has thickened too much during refrigeration. Making the Bechamel ahead of time can save time on the day you plan to bake the scallops.

Q3: What can I substitute for Gruyère cheese?

A: If you don’t have Gruyère cheese, you can substitute it with other cheeses that melt well and have a similar flavor profile. Good alternatives include Swiss cheese, Fontina cheese, or a blend of Parmesan and Mozzarella. Each cheese will impart a slightly different flavor, but all will work well in this recipe. Swiss cheese is a close substitute in terms of flavor and melting properties.

Q4: Can I add other ingredients to the Bechamel sauce?

A: Absolutely! You can customize the Bechamel sauce to your liking. Consider adding a clove of minced garlic, a shallot, a pinch of cayenne pepper for a little heat, or a tablespoon of Dijon mustard for a tangy flavor. Fresh herbs like thyme or chives can also be added to the sauce for extra depth of flavor. Experimenting with different flavor additions can create your own signature Bechamel Baked Scallops.

Q5: Can I freeze Bechamel Baked Scallops after they are cooked?

A: Freezing cooked Bechamel Baked Scallops is not recommended. Dairy-based sauces like Bechamel can sometimes separate or become grainy when thawed and reheated. The texture of the scallops may also be affected by freezing. It’s best to enjoy this dish fresh for the best quality and texture. If you have leftovers, store them in the refrigerator and consume them within 1-2 days. Reheating is best done gently in the oven or a skillet over low heat.

This FAQ section aims to address common questions and concerns when making Bechamel Baked Scallops, ensuring you have all the information you need for a successful and enjoyable cooking experience.