Scallops Nantucket is a classic New England dish that brings the flavors of the coast right to our table. This recipe combines tender scallops with a rich, creamy sauce and a golden breadcrumb topping for a perfect balance of textures and tastes. It’s a comforting yet elegant meal that’s surprisingly easy to make at home.
We love how this dish showcases fresh scallops in a way that feels both indulgent and approachable. Whether you’re cooking for a special occasion or simply want to elevate a weeknight dinner, Scallops Nantucket delivers a satisfying seafood experience. Let’s dive into this timeless recipe that’s sure to become a favorite in our kitchen.
Ingredients
To create our Scallops Nantucket, we need fresh ingredients that highlight the delicate flavor of the scallops while building a rich, creamy sauce and a crisp, golden topping. Below is a detailed list separated by component to guide us through a smooth cooking process.
For the Scallops
- 1 pound sea scallops, fresh and patted dry
- 2 tablespoons unsalted butter, for sautéing
- Salt to taste
- Freshly ground black pepper, to taste
For the Sauce
- 2 tablespoons unsalted butter
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 cup whole milk, warmed
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 1/4 teaspoon ground nutmeg
- Salt and black pepper, to taste
For the Topping
- 3/4 cup fresh breadcrumbs (preferably from day-old crusty bread)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons unsalted butter, melted
- 1 tablespoon chopped fresh parsley (optional, for garnish)
| Component | Key Ingredients | Important Notes |
|---|---|---|
| Scallops | Sea scallops, butter, salt, pepper | Use dry scallops for best sear |
| Sauce | Butter, onion, garlic, flour, milk, wine, cream, mustard, nutmeg, seasoning | Warm milk for smooth sauce |
| Topping | Breadcrumbs, Parmesan, butter, parsley | Use fresh breadcrumbs for crunch |
Equipment Needed
To prepare Scallops Nantucket perfectly, having the right equipment is essential. The following tools will help us achieve the ideal sear on our scallops, create a velvety cream sauce, and finish with a golden breadcrumb topping.
- Large Skillet or Sauté Pan:
Use a heavy-bottomed skillet, preferably stainless steel or cast iron, to sear the scallops evenly. A well-heated pan ensures a beautiful caramelized crust.
- Medium Saucepan:
This will help us cook the sauce gently. It provides enough space to whisk the flour and milk smoothly without lumps.
- Mixing Bowls:
We need a couple of mixing bowls for combining the breadcrumb topping ingredients and mixing the sauce elements before cooking.
- Measuring Cups and Spoons:
Accurate measurements of butter, flour, milk, wine, and spices are crucial to balancing flavors and textures.
- Whisk:
A whisk is indispensable for stirring the sauce constantly while thickening to avoid clumps and achieve a creamy consistency.
- Spatula or Wooden Spoon:
Use this for gentle folding of ingredients and scraping the sides of pans.
- Baking Dish or Casserole:
An ovenproof dish is required to assemble and bake the scallops with sauce and breadcrumb topping to a golden finish.
- Oven or Broiler:
For finishing the dish with a satisfying golden-brown crust.
Equipment Checklist
| Equipment | Purpose | Notes |
|---|---|---|
| Large skillet or sauté pan | Searing scallops | Prefer stainless steel or cast iron |
| Medium saucepan | Cooking sauce | Allows even heat distribution |
| Mixing bowls | Combining toppings and ingredients | Use at least 2 |
| Measuring cups/spoons | Accurate ingredient measurement | Essential for recipe success |
| Whisk | Stirring and thickening sauce | Prevents lumps |
| Spatula or wooden spoon | Mixing and scraping | Gentle folding of ingredients |
| Baking dish or casserole | Baking to golden topping finish | Ovenproof required |
| Oven or broiler | Browning breadcrumb topping | High heat for crispness |
Having these tools ready will streamline our cooking process and help us master the Scallops Nantucket recipe with consistent, delicious results.
Prep Work
Before we start cooking our Scallops Nantucket, it’s essential to complete some crucial prep steps to ensure every element of the dish turns out perfectly. Let’s walk through Preparing the Scallops, Making the Sauce, and Preparing the Topping with precision.
Preparing the Scallops
- Pat dry the fresh sea scallops thoroughly using paper towels. This removes excess moisture which is critical for achieving a golden, even sear.
- Remove the small side muscle if still attached; it can be tough and chewy.
- Season the scallops lightly with salt and pepper on both sides just before cooking. This enhances their natural sweetness.
- Reserve the scallops at room temperature for about 10 minutes before searing to ensure even cooking.
Making the Sauce
- Finely chop one medium onion and mince two cloves of garlic to bring out their aromatic sweetness during cooking.
- Warm 2 cups of whole milk slightly. Warm milk prevents the sauce from curdling and helps achieve a smooth creamy texture.
- In a medium saucepan, melt 4 tablespoons of unsalted butter over medium heat.
- Sauté the chopped onion and garlic in butter until translucent, about 3-4 minutes.
- Stir in 3 tablespoons of all-purpose flour carefully, creating a roux. Cook for 2 minutes while stirring constantly to eliminate the raw flour taste.
- Gradually whisk in the warmed milk and ½ cup dry white wine to the roux. This infuses the sauce with subtle acidity and depth.
- Add ½ cup heavy cream, 1 teaspoon Dijon mustard, and a pinch of ground nutmeg. Continue whisking until the sauce thickens, approximately 6-8 minutes.
- Season the sauce with salt and freshly ground black pepper to taste.
- Remove from heat and keep warm for assembly.
Preparing the Topping
- Combine the following in a mixing bowl:
- 1 cup fresh breadcrumbs (preferably from crusty white bread)
- ¼ cup grated Parmesan cheese
- 3 tablespoons melted unsalted butter
- Mix these ingredients thoroughly until the breadcrumbs are evenly coated.
- Optionally, chop 1 tablespoon fresh parsley for garnish, adding a fresh color contrast and herbal brightness after baking.
| Prep Component | Key Steps | Notes |
|---|---|---|
| Scallops | Pat dry, remove side muscle, season with salt and pepper | Dry scallops essential for good sear |
| Sauce | Sauté onion/garlic, make roux, whisk in liquids, season | Warm milk avoids curdling |
| Topping | Mix breadcrumbs, Parmesan, butter; add parsley if desired | Fresh breadcrumbs maximize crunchiness |
Directions
Follow these detailed steps to prepare our Scallops Nantucket Recipe perfectly. We will cook the scallops, assemble the dish, and bake it to golden perfection.
Cooking the Scallops
- Heat a large skillet over medium-high heat until hot but not smoking.
- Add 2 tablespoons of unsalted butter and let it melt, foaming slightly.
- Place the dry, seasoned scallops in the skillet, ensuring they do not touch.
- Sear scallops for 2 to 3 minutes on one side without moving them, until a rich golden crust forms.
- Flip scallops carefully using tongs and cook for another 1 to 2 minutes until opaque and just cooked through.
- Remove scallops from the skillet and set aside on a warm plate.
Assembling the Dish
- Preheat your oven to 375°F (190°C).
- In a medium saucepan, prepare the creamy sauce by whisking together the roux-based mixture with milk, wine, and seasoning until smooth and thickened.
- In an ovenproof baking dish, spread a thin layer of the sauce to cover the bottom.
- Arrange the cooked scallops evenly over the sauce.
- Pour the remaining sauce on top, ensuring scallops are mostly covered but visible.
- Sprinkle the breadcrumb topping evenly over the sauce and scallops.
| Component | Quantity | Notes |
|---|---|---|
| Creamy Sauce | As prepared | Smooth, thick, well-seasoned |
| Cooked Scallops | All seared scallops | Evenly spaced |
| Breadcrumb Topping | Breadcrumbs, Parmesan, butter | Even coverage |
Baking Instructions
- Place the assembled dish in the preheated oven.
- Bake for 20 to 25 minutes until the topping is golden brown and bubbling around the edges.
- For a crispier top, switch to broil for the last 2 minutes but watch closely to prevent burning.
- Remove from oven and let rest for 5 minutes to settle and enhance flavors.
- Garnish with fresh chopped parsley if desired before serving.
Serving Suggestions
To fully enjoy our Scallops Nantucket recipe, consider these serving ideas that complement its rich, creamy textures and delicate seafood flavor.
Perfect Side Dishes
Pair the scallops with light, refreshing sides that balance the dish’s richness.
- Steamed Asparagus or Green Beans: Their crispness contrasts perfectly with the creamy sauce.
- Lemon Herb Rice or Garlic Mashed Potatoes: These provide a subtle base that soaks up the sauce without overpowering the scallops.
- Mixed Green Salad with a citrus vinaigrette adds brightness and a touch of acidity.
Beverage Pairings
Enhance the meal by selecting beverages that complement Scallops Nantucket.
| Beverage Type | Recommendation | Why It Works |
|---|---|---|
| White Wine | Dry Sauvignon Blanc or Chardonnay | Crisp acidity balances creamy sauce |
| Sparkling | Champagne or Prosecco | Adds refreshing bubbles to a rich dish |
| Non-Alcoholic | Sparkling water with lemon or lime | Cleanses palate between bites |
“A chilled glass of Sauvignon Blanc perfectly lifts the creamy richness while refreshing the palate.“
Garnishing Tips
Finish the dish with visual and flavor-enhancing garnishes:
- A sprinkle of fresh parsley or chives adds vibrant color and a mild herbal note.
- Add a light drizzle of extra virgin olive oil or a squeeze of fresh lemon juice to brighten flavors just before serving.
By pairing our Scallops Nantucket with crisp vegetables, light starches, and well-chosen drinks, we create a harmonious dining experience that highlights the dish’s timeless elegance and comforting appeal.
Tips and Variations
To master Scallops Nantucket, we’ve compiled essential tips and creative variations that elevate this classic dish while keeping its rich, comforting spirit intact.
Essential Tips for Perfect Scallops Nantucket
- Use Dry Scallops: Always start with dry sea scallops. Pat them thoroughly to achieve a golden, caramelized crust when searing.
- Room Temperature Scallops: Let scallops rest at room temperature for 10 minutes before cooking. This ensures even cooking and prevents toughness.
- Warm Milk for Sauce: Use warmed whole milk when whisking into the roux, avoiding lumps and creating a smooth, velvety sauce.
- Fresh Breadcrumbs: Opt for fresh breadcrumbs mixed with grated Parmesan and melted butter for a crunchy, flavorful topping that contrasts beautifully with the creamy base.
- Don’t Overbake: Bake at 375°F (190°C) for 20–25 minutes. Overbaking dries out scallops and melts the sauce excessively.
- Rest Before Serving: Let the dish rest 5 minutes post-baking to allow flavors to meld and sauce to thicken slightly.
Variations to Customize Our Scallops Nantucket
We can adapt Scallops Nantucket easily to fit our taste preferences or dietary needs by experimenting with the following variations:
| Variation | Description |
|---|---|
| Add Bacon or Pancetta | Crisped bacon or pancetta folded into the sauce adds smoky depth and extra richness. |
| Swap White Wine | Use dry vermouth or a splash of sherry for a unique flavor twist in the creamy sauce. |
| Herb Enhancements | Stir fresh tarragon, chives, or thyme into the sauce for a vibrant aromatic boost. |
| Gluten-Free Version | Substitute all-purpose flour with gluten-free flour or cornstarch; use gluten-free breadcrumbs. |
| Cheese Alternatives | Swap Parmesan for Gruyère or Asiago to change the flavor profile of the breadcrumb topping. |
| Add Seafood Mix | Incorporate bay scallops, shrimp, or crab meat with the sea scallops for a seafood medley. |
| Lighten It Up | Replace heavy cream with half-and-half or coconut cream for a lighter or dairy-free option. |
Pro Tips for Searing and Baking
“Searing should be fast and hot – this locks in scallop juices for tender buttery bites.”
- Heat the skillet until it just starts to smoke before adding scallops.
- Avoid overcrowding to maintain high heat and achieve a perfect crust.
- For a crispier topping, briefly broil for 1-2 minutes after baking, watching carefully to prevent burning.
Garnishing and Serving Suggestions
- Sprinkle chopped fresh parsley or lemon zest on top to add brightness and color.
- Drizzle a small amount of high-quality olive oil or browned butter over servings for an elegant finish.
- Pair with citrus-infused sides to cut through the creamy richness.
By applying these pro cooking tips and experimenting with variations, we can keep our Scallops Nantucket recipe exciting and tailored every time we prepare it.
Conclusion
Scallops Nantucket offers a delightful way to bring a touch of New England elegance right to our tables. With its creamy sauce and crispy topping, it’s a dish that feels both special and approachable. Whether we’re cooking for a cozy night in or entertaining guests, this recipe delivers impressive flavor with straightforward steps.
By paying attention to key details like searing the scallops perfectly and preparing the sauce with care, we ensure every bite is memorable. Adding thoughtful sides and garnishes makes the meal even more enjoyable. This timeless recipe invites us to savor fresh scallops in a comforting yet refined way that never goes out of style.
Frequently Asked Questions
What is Scallops Nantucket?
Scallops Nantucket is a classic New England dish featuring tender sea scallops baked in a creamy, rich sauce topped with golden, crispy breadcrumbs. It balances smooth textures with a crunchy topping and is perfect for special occasions or a comforting weeknight dinner.
What ingredients are needed to make Scallops Nantucket?
The main ingredients include fresh sea scallops, unsalted butter, onions, garlic, flour, whole milk, dry white wine, heavy cream, Dijon mustard, nutmeg, breadcrumbs, Parmesan cheese, and optional parsley for garnish.
How do I prepare scallops for this dish?
Pat scallops dry, remove the side muscle, season lightly with salt and pepper, and let them rest at room temperature. This helps achieve an even sear and better flavor.
What equipment do I need to cook Scallops Nantucket?
You need a large skillet or sauté pan, a medium saucepan, mixing bowls, measuring cups and spoons, a whisk, a spatula or wooden spoon, and an ovenproof baking dish.
How do I make the creamy sauce?
Sauté finely chopped onion and garlic in butter, create a roux with flour, then gradually whisk in warmed milk and white wine. Add cream, Dijon mustard, nutmeg, and season to taste for a smooth, rich sauce.
How long should Scallops Nantucket bake?
Bake the assembled dish at 375°F (190°C) for 20 to 25 minutes until the topping is golden brown. Optionally, broil briefly for a crispier finish, then let it rest 5 minutes before serving.
What sides pair well with Scallops Nantucket?
Light and refreshing sides such as steamed asparagus, lemon herb rice, or a mixed green salad with citrus vinaigrette complement the dish well.
What drinks complement Scallops Nantucket?
Dry white wines like Sauvignon Blanc or Chardonnay pair nicely. For a non-alcoholic option, sparkling water with lemon is refreshing and light.
Can I customize this recipe?
Yes, you can add bacon or pancetta for extra flavor, swap the white wine for a different dry variety, or make it gluten-free by using alternative flour and breadcrumbs.
What are some tips for cooking perfect Scallops Nantucket?
Use dry scallops for a better sear, warm milk before adding it to sauce to prevent lumps, avoid overcrowding the pan when searing, and use fresh breadcrumbs for a crunchy topping.