Target Health Blog

Scallops Baked on Shell

September 3, 2019

Target Healthy Eating

All summer, I have been experimenting with sea scallops, as well as bay scallops and shrimp. One of my brothers-in-law loves them, so I wanted to surprise him with a fabulous seafood dish. Finally, I think I've done it with this recipe. ©Joyce Hays, Target Health Inc.
As you see from the photos, we've experimented with other guests, sometimes with or without garlic?; with or without liquor (orzo, cognac, etc)?; which flour, if any?; butter and/or oil. The experiments went on and on. ©Joyce Hays, Target Health Inc.
The most recent iteration, is the best and is the one being shared with our readers. ©Joyce Hays, Target Health Inc.


1/4 cup extra virgin olive oil (optional)

3 anchovy fillets ground to a paste, in mortar & pestle with 3 garlic cloves.

10 more fresh garlic cloves, thinly sliced

2 pounds fresh sea scallops, drained. Pat dry with paper towel

4 large shallots, chopped well

1 stick of unsalted butter, divided in half

1 or 2 pinches chili flakes (to your taste)

1/4 cup chickpea flour

1 1/2 cups clam juice

1 cup heavy cream

1 teaspoon curry powder

2 pinches black pepper (to your taste)

1 pound cremini or white button mushrooms, wiped clean, save stems for something else, Thinly slice the mushroom caps.

1/4 to 1/2 cup Cognac

1 1/2 cups Panko flakes (in one experiment, I mixed some lemon zest with the Panko flakes). I think this recipe is better without the zest.

1/4 cup fresh parsley, chopped very well

1/2 pound Gruyere, freshly grated

Handful of chives, chopped well for garnish

Remy Martin 1738 Accord Royal Cognac
Fresh ingredients are a must in this recipe. ©Joyce Hays, Target Health Inc.


1.     Preheat the oven to 350 to 400oF, depending on your oven.

2.     Put 4 or 6 real scallop shells (slightly oiled) on a baking sheet or 2 baking sheets, depending on size of shells and baking sheet.

For one dinner, I managed to squeeze eight individual servings out of this recipe. Hey, you do what you have to. ©Joyce Hays, Target Health Inc.

3.     Do all your grinding, cutting, chopping, slicing, grating, now.

Mortar and pestle are implements used since ancient times to prepare ingredients or substances by crushing and grinding them into a fine paste or powder in the kitchen, laboratory, and pharmacy. The mortar is a bowl, typically made of hard wood, metal, ceramic, or hard stone, such as granite. I thought mine was marble but maybe it's granite. Above, you see the anchovies and garlic being ground into a paste. As I've told readers, when I can, I've started to use anchovies instead of salt. Not only does this make sense (to me) but it's so healthy since anchovies have loads of Omega-3, plus, if used correctly, they add that mysterious umami. When garlic is ground with anchovies, a chemical reaction takes place, where the garlic is no longer as pungent and the anchovies aren't as salty.

Now, researchers say they are ready to add a sixth taste ? named is, oleogustus. Announced in the journal Chemical Senses. Oleogustus is Latin for "a taste for fat." ©Joyce Hays, Target Health Inc.

Chopping the shallots and garlic. ©Joyce Hays, Target Health Inc.
Chopping the parsley. ©Joyce Hays, Target Health Inc.
Grating the gruyere. I've tried different cheeses as well as no cheese. Gruyere works the best. ©Joyce Hays, Target Health Inc.

4.     In a skillet, melt 1/2 the stick of butter over medium heat. Next, add chickpea flour, stir or whisk while cooking for about 2 minutes. Next, add clam juice and continue to stir until you get a nice smooth texture.

Melting half the butter. ©Joyce Hays, Target Health Inc.
Just added the chickpea flour. ©Joyce Hays, Target Health Inc.
Curry was added. ©Joyce Hays, Target Health Inc.
Now, clam juice and cream, chili flakes and black pepper have been added and it's starting to look good. Keep stirring so it doesn't burn. ©Joyce Hays, Target Health Inc.

5.  Now, add the heavy cream, curry powder, chili flakes, black pepper. Raise the heat a bit and bring to a boil. Then lower flame, and allow to simmer for about 10 minutes. Give a stir every few minutes or so. Use a timer, and after 10 minutes, set aside.

6.  In a larger skillet, melt the remaining half stick of butter over a medium flame. Add the sliced garlic, anchovy/garlic paste, chopped shallots and saut? for 3 minutes. Add the sliced mushroom caps to the shallots, and while stirring, cook for 10 minutes.

First the second half of butter; then the anchovy/garlic paste, then garlic slices and chopped shallots. ©Joyce Hays, Target Health Inc.

7.   Finally, add the Cognac and cook for 1 to 2 minutes. Set aside.

Mushrooms, parsley added then finally the cognac. ©Joyce Hays, Target Health Inc.

8.    In a medium mixing bowl, add the Panko, gruyere, chopped parsley, and (optional) extra virgin olive oil in a medium bowl. In this final recipe, I didn't use the extra virgin olive oil.) Combine well and set aside. Be sure to save some of the grated gruyere to sprinkle over the top of the scallops, before baking.

9.     Now add the garlic, shallots and mushroom caps to the cream sauce and mix well.

Mushroom mixture added to the cream sauce. ©Joyce Hays, Target Health Inc.
Above, the mushroom cream sauce is ready to divide amongst the 6 individual baking shells. ©Joyce Hays, Target Health Inc.

10. Divide the mushroom cream mixture among the shells. Don't overload the shells. You don't want them to look messy for serving.

11. Add the scallops on top of the cream sauce. If using shells or individual gratin dishes, add 3 big scallops to each. If you only have a few scallops left, and there's room on a shell without overloading, then cut up the remaining scallops and divide them amongst the shells or gratin dishes.

Ready to go into the oven. ©Joyce Hays, Target Health Inc.

12. Sprinkle the Panko mixture over the tops of the scallops. Bake for 20 minutes, until the scallops become a pale golden color, as you see in the photos. The mushroom sauce should look brown to medium brown. When I take the shells out of the oven, they smell so good and are bubbling. Serve them nice and hot. Not nearly as tasty when cold.

This part of the scallop experiments was quite good. Fewer ingredients. This is a simple butter-lemon-garlic-parsley sauce. Baked for 15 minutes in 350 degree oven. ©Joyce Hays, Target Health Inc.
Another interesting stage of experimenting with scallops. Here I did a butter sauce with fresh corn puree. The garnish is pieces of roasted red and green peppers. ©Joyce Hays, Target Health Inc.
Our summer flew by. Dunno where the time went. This icy Pouilly-Fuisse was perfect with the baked scallops. We really hope you'll give this recipe a try. Jules gives it five stars - good enough to serve in a NY restaurant. ©Joyce Hays, Target Health Inc.

Bon Appetit!

From Our Table to Yours

Have a Great Week Everyone!

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