After enjoying my scallops in a lemon butter broth, this time I wanted something a little more creamy and thick, so I put together this concoction.

  • 8 oz of bay scallops (thawed if previously frozen), rinsed and drained
  • 6 TBSP of heavy whipping cream
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup shredded mozzarella cheese
  • 2 TBSP shredded Italian cheese mix (Romano, Parmesan, Asiago)
  • 1 TBSP Worcestershire sauce
  • 1 pinch of garlic powder
  • 1 pinch of nutmeg
  • 1 pinch of paprika
  • Pink Salt and black pepper
  • Dried chives (optional)
  1. Preheat oven to 350 F
  2. In a small sauce pan, heat the cream over low heat until hot, but do not boil
  3. Slowly add in the cheeses, a little bit at the time, and stir with a spatula constantly
  4. Once cheeses are all melted, add in the Worcestershire, garlic powder, nutmeg and paprika. Stir.
  5. Divide the scallops into 2 small ramekins (or 1 small baking dish). Sprinkle on salt and pepper.
  6. Pour half the cheese sauce on top of each ramekin of scallops.
  7. Bake for 15 minutes.
  8. Sprinkle on dried chives and enjoy warm.

This makes enough for 2 servings, or one larger serving. Recipe can be doubled for larger servings but just make sure the scallops are opaque.