Baked Scallops In Prosecco Sauce

A delicious dinner party starter idea of baked scallops in the shell.

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These scallops are a recipe we have made again and again over the Christmas period. You know when you eat something that is truly delicious and you crave it all the time? One of those easy recipes that you think will be difficult?

Scallops cooked in prosecco and cheese sauce

This delicious recipe of scallops baked with a prosecco sauce in a shell is quick simple and is a wonderful scallop starter recipe.

The perfect starter for dinner parties or in our case a starter on Christmas Day. I had originally ordered them in my Christmas online shop, however home delivery and Christmas do not always go hand in hand. Some of the substitutions I have been sent over the last couple years have really had me wondering.

As the Scallop dish could not be ordered until Christmas week I was a tad nervous as to whether I would actually get them. So decided to give the Aldi version a try. These were half the price and came frozen but looked amazing in the advert. Not being a fan of anything frozen I nipped in to get some to try as sample dishes. My view on frozen dishes has totally changed, they were amazing, once cooked the quality was great and they smelt, tasted and looked delicious.

Scallop recipe cooked in cheese sauce coated with breadcrumbs

The very next day I stocked up and bought as many Scallops in champagne sauce as I could fit into the freezer to serve up as our Christmas Day starter, and for the odd snack because they are that good!. They went down a storm on Christmas day, you know when you announce you are serving a dish and everyone politely mumbles, but then raves about it after. But they are a festive special dish arghhh !

We just had to work out how to make this dinner party starter of dreams so we washed and saved the shells ( they will also be perfect for coquille st jacques shells) and started to try out different versions in the hunt for the perfect home made Scallops in Prosecco sauce.

This is such an easy sauce for scallops!

I have used frozen scallops in this recipe, purely for the reason that this is a quick dish to whip up on the day if you have a bag of scallops in the freezer ready. As long as you remember to defrost said scallops in the morning prior to cooking. And it should be law to always have cheese and prosecco in your fridge, right?

Any how, we think we have done it and found a winning combination to recreate this delicious recipe. Trust me, try it, if you love fish you will love it.

And if you loved the Aldi Scallops in Shells this Christmas then try this recipe!

Scallops In Prosecco Sauce

A delicious recipe to create a scallop starter perfect for dinner parties that can be made with prosecco or champagne. 
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Appetizer
Cuisine: French
Keyword: Scallop recipies, Scallops in sauce, Starter Ideas
Servings: 4 People
Calories: 310kcal
Author: SarahJChristie

Ingredients

  • 1 slice bread
  • 180 / 200 g raw scallops
  • 200 ml milk
  • 2 tbsp plain flour
  • 50 g butter
  • 100 ml champagne or prosecco
  • 100 g cheddar strong cheese or a mix of chesses
  • 1 clove of garlic
  • Salt and pepper to taste

Instructions

  • Heat a small sauce pan, add 25g butter and melt. Then add flour and whisk into dough, add milk and whisk until a smooth for approx. 2/3 mins until the sauce starts to bubble. Stir in 100g grated strong cheddar cheese until melted.
  • Then add 100ml Champagne or prosecco and keep stirring / whisking for 1 min. Then turn off the heat.
  • Toast bread until golden brown, then crumble.
  • In a small non stick pan melt 25g of butter, finely chop garlic and add scallops / garlic into pan and season with salt and pepper. Cook for approx. 2 mins or until cooked through.
  • Remove from heat and place scallops into the shells. Pour over cheese sauce, sprinkle over bread crumbs to cover all the sauce. Add freshly chopped herbs (of your own choice). Oven bake at 180°c for 7 to 10 min or until golden on top.

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Scallops cooked in a prosecco and cheease sauce with a breadcrumb topping

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