Fish & Seafood

Baked Scallops with Cheese and Wine Sauce

This is a very old recipe but none the less a very tasty one. The choice of cheese you use is entirely up to you, although I would stay away from really strong cheeses or you will lose the flavor of the scallops.

Baked Scallops with Cheese and Wine Sauce

1 Star2 Stars3 Stars4 Stars5 Stars (7 votes, average: 4.00 out of 5)
Serves: 4
Prep Time: 10 minutes Cooking Time: 10 minutes


  • ¾ cup dry white wine
  • 1 bay leaf
  • 4 peppercorns
  • 1 onion, finely chopped
  • 2 tblsp butter 
  • 1 ½ tblsp all-purpose flour
  • ¾ cup milk
  • salty and freshly ground black pepper
  • ¼ cup finely diced fontina cheese
  • 1 tsp Dijon mustard
  • 12 scallops on the ½ shell
  • 2 tblsp dry breadcrumbs
  • ½ cup grated parmesan cheese



Place the wine, bay leaf, peppercorns, and onion in a small pan and bring to boil, then reduce the heat and simmer until the liquid has reduced by three quarters. Strain the liquid and set aside.


Melt the butter in a small pan and add the flour, cook for 1 minute, stirring continuously, then remove from the heat and gradually stir in the milk and the wine reduction, stirring until smooth. Return the pan to the heat and continue stirring until the mixture thickens. Season with salt and black pepper, then add the fontina and the mustard.


Preheat the broiler. Spoon this mixture over the scallops and sprinkle with breadcrumbs and Parmesan. Cook under the broiler until crisp and golden brown and serve immediately.

Tip for Buying and Storing Scallops:
Be sure to smell them on the premises, since scallops are perishable. They should have a sweet mild fresh odor; a strong-smelling scallop is a stale one. Refrigerate them in a leak-proof plastic bag in a bowl of ice, and cook them as soon as possible.

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  • Reply
    February 3, 2012 at 4:54 am

    another wonderful dish! just posted something on my blog, it's for you. hope you'll like it.

  • Reply
    February 3, 2012 at 4:40 pm

    Dear Mathea, thank you for the warm comment and wonderful post. I am so happy that people around the world like my work. I hope I inspire many friends to cook and make beautiful things. Plesure to meet you!

  • Reply
    Magic of Spice
    February 5, 2012 at 7:40 pm

    What perfectly beautiful scallops!

  • Reply
    February 8, 2012 at 9:22 pm

    These scallops look to die for!

  • Reply
    April 1, 2013 at 7:21 pm

    simply drolling me,
    you've made a masterpiece….

  • Reply
    Tom and Denise
    July 23, 2013 at 1:32 pm

    After catching some local White Sea Bass and Yellowtail I was looking around on the net for some recipes. I ran across yours and read through. I used white sea bass instead of the scallops and it was WONDERFUL. The sauce is KILLER! Next time I'll use scallops…or both. Thanks for a great recipe! =)

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