Preheat oven to 350°F. Pat scallops completely dry with paper towels and season lightly with salt. (Wet scallops won't sear properly and will make your casserole watery)
Melt butter in a large skillet over medium heat. Add green onions and mushrooms, cooking until onions are translucent and mushrooms release their moisture, about 5 minutes.
Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly to avoid browning.
Gradually whisk in cream, then wine, cooking until sauce thickens slightly, about 3 minutes. Season with salt and pepper.
Gently fold in scallops and transfer mixture to a greased 1.5-quart baking dish. Top evenly with panko breadcrumbs.
Bake for 25 minutes until scallops are cooked through and top is golden brown.
This delivers about 35g protein per serving. Swap heavy cream for half-and-half to cut 80 calories per serving if you're tracking closely. Perfect over cauliflower rice or with roasted vegetables.
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