Mini Casserole of Scallops with Cream

Ingredients:

• 12 scallops
• 1 tablespoon unsalted butter
• 1 shallot, finely chopped
• 1 garlic clove, minced
• ¼ cup white wine
• 1 cup heavy cream
• 1 teaspoon fresh thyme, chopped
• Salt and pepper, to taste
• 2 slices of bread
• 2 tablespoons unsalted butter, melted

Instructions:

1. Preheat the oven to 350°F.
2. Cut the bread slices into small cubes and arrange them on a baking sheet. Drizzle with the melted butter and bake for about 8 minutes or until browned. Set aside.
3. In a large skillet, melt the 1 tablespoon of butter over medium-high heat.
4. Add the shallot and garlic and sauté for about 2 minutes or until softened.
5. Add the scallops and sauté for 3 minutes or until they start to brown.
6. Pour the white wine into the pan and scrape up any brown bits with a wooden spoon. Cook for about 1 minute or until the liquid has reduced by half.
7. Pour in the heavy cream and thyme and stir to combine. Bring to a boil and reduce the heat to a simmer. Cook for about 5 minutes or until the sauce has thickened.
8. Season with salt and pepper to taste.
9. Divide the scallops and sauce evenly among 4 small casseroles.
10. Top each casserole with the bread cubes.
11. Bake for 10-15 minutes or until the tops are golden brown and the scallops are cooked through.
12. Serve hot.

Verdict:

This mini casserole of scallops with cream is a decadent and satisfying dish that’s perfect for a special occasion. The rich and creamy sauce pairs perfectly with the tender and juicy scallops. The crunchy bread cubes on top add a great texture contrast.

Serving suggestions:

For a complete meal, serve this dish with a side of roasted vegetables or a simple green salad. It also pairs well with a crisp white wine such as Chablis or Sauvignon Blanc.