Recipe for Ginger Scallop Casserole

When choosing scallops for this healthful, low-sugar recipe, be sure you choose dry scallops. Dry scallops are all-natural and haven’t been treated with any chemicals. They’re harvested directly from the ocean, shucked on deck, and immediately frozen on the boat to preserve quality. Dry scallops caramelize during cooking to a golden brown color that’s very attractive when served. Raw dry scallops have a natural vanilla color.

Credit: ©iStockphoto.com/FutoshiHamaguchi

Wet scallops are commonly treated with phosphates as a preservative. When scallops are soaked in phosphates they absorb water, and this makes them weigh more (and cost you more). The absorbed water evaporates during cooking, leaving the scallops shrunken, dry, and often tasteless. Furthermore, the added water doesn’t let scallops brown properly during cooking. Phosphate-treated scallops usually appear snow-white in color.

Ginger Scallop Casserole

Preparation time: 15 minutes

Cook time: 15 minutes

Yield: 4 servings

2 green onions

1 small clove garlic

1/3 cup dry sherry

3 tablespoons low-sodium soy sauce

2 teaspoons sesame oil

1 teaspoon grated fresh ginger

2 pounds dry bay scallops

3 tablespoons butter

Dash of salt and ground black pepper

1 cup panko or plain bread crumbs

1. Preheat the oven to 400 degrees F.

2. Finely dice the onions (enough for 1/4 cup) and garlic.

3. Stir together the sherry, soy sauce, sesame oil, ginger, onions, and garlic in a small bowl.

4. Rinse the scallops in cold water and pat them dry with a paper towel. If the scallops are large, cut them in half through the thickness.

5. Place the scallops in a casserole dish. Cut the butter into five or six pieces and scatter throughout the dish. Sprinkle with salt and pepper.

6. Pour the ginger sauce over the scallops and butter. Sprinkle the bread crumbs over the scallops.

7. Bake approximately 15 minutes, until the edges of the scallops are golden and the flesh is slightly firm.

Per serving: Calories 440 (From Fat 118); Fat 13g (Saturated 6g); Cholesterol 116mg; Sodium 2,086mg; Carbohydrate 26g (Dietary Fiber 1g); Protein 49g.

This ginger sauce goes well with white fish, too. Try orange roughy, sole, or flounder. You may have to adjust the baking time accordingly.