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Baked Scallops In Cider-Sour Cream Sauce
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- #99257
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
2 pounds sea scallops
1 cup bread crumbs
2 tablespoons unsalted butter, melted, or oil
1/2 cup white wine
1/4 cup Dijon mustard
1 cup apple juice concentrate or apple cider
2 tablespoons unsalted butter or oil, or mix
2 tablespoons shallots, minced
3 tablespoons flour
2 cups sour cream
salt and pepper, to taste
directions
Mix bread crumbs and melted butter or oil and set aside.
In medium pan, saute the shallots in melted butter or oil. Add flour and stir to make a roux. Add wine, mustard, and apple juice concentrate, stirring until smooth.
Add sour cream and cook over very low heat for 10-15 minutes. Season with salt and pepper and set aside.
Place scallops in buttered baking dish. Pour sauce over scallops. Sprinkle bread crumb mixture over scallops.
Bake at 400 degrees F for 30 minutes or until bubbly and lightly browned.
added by
MomOfFive
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
December 21, 2012
I'm giving this recipe 5 stars but it needs one serious adjustment: the cooking time. Unless you're cooking scallops the size of your fist, 30 minutes will turn them into little rubber doorstops. The good-sized sea scallops I used would were easily been done in 15-20 minutes. If you use bay scallops (the smaller ones) you'll need to reduce the cooking time even more. Aside from that issue, the recipe was delicious. The cider sauce had a nice bite to it and the crunchy breadcrumb topping added good texture. I made one baking dish and two small ramekins (just to test). If you make them in ramekins definitely reduce the cooking time because they will cook even faster.