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Baked Scallops


$ 6.99

2 Tbsp. Butter
1 Tbsp.  Shallot, minced
2 Tbsp. Flour
1 cup Milk
3 Tbsp. Robert Rothschild Farm Lemon Wasabi Sauce
Salt and pepper to taste
6 - 8 large Sea scallops
1/2 cup Monterrey Jack cheese, shredded


Melt butter in a sauté pan. Add shallots and sauté until translucent. Whisk in flour to form roux. Slowly whisk in the milk and Lemon Wasabi Sauce to form béchamel based sauce. Season with salt and pepper and simmer sauce for 3 - 4 minutes. Place scallops on cleaned scallop shell or baking dish. Spoon a couple tablespoons of sauce over scallops. Top with shredded cheese. Bake in 400 degrees F oven for 10 - 15 minutes. Serve warm from the oven.


Yields 2 - 3 servings.

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