Scallops Broiled in their Shells

Learn about this recipe from our Historic Foodways staff, then try it at home.

Williamsburg was fortunate to have access to a great deal of seafood being nestled very closely between both the James and York Rivers.  Scallops, like all fresh sea food, would have to be harvested and brought in fresh, where they could be purchased daily at market.  Our Market House would be open seven days per week, but only till 9 a.m. on Sunday, so anyone assigned to do the shopping would have to be up and out early in order to ensure they were getting the very best. This recipe highlights both the lightness and sweetness of the scallop.

Learn how we make this recipe in our kitchens based on the 18th-century description below, then use our 21st-century translation to try the recipe at home!

18th Century

21st Century

Ingredients

• 1 lb of large sea scallops
• 2 small (or 1 medium) onions
• 1/2 cup fish or chicken stock
• 1/2 Tbsp. parsley
• 1/2 Tbsp. salt
• 1/2 Tbsp. pepper
• 1/2 tsp. nutmeg
• 1/4 cup dry bread crumbs
• The juice of 1/2 lemon
• The sauce is 1 cup cream heated and combined with 2 pieces of butter worked up with 1/8 of a cup of flour.

Instructions

1. Dice the onion and cut the scallops into strips
2. Fry the onions in butter until soft
3. Add the scallops, parsley, salt, pepper and nutmeg
4. Fry for five minutes stirring frequently
5. Add the stock and simmer for three minutes
6. Strain off the excess liquid

Sauce

1. In a separate pan, heat the cream on simmer and add the butter rolled in flour, whisk until thick
2. Add the sauce and the juice of half a lemon to the scallops and onions
3. Mix well and spoon onto the scallop shells
4. Cover with the bread crumbs and Parmesan
5. Place the shells under the broiler until the cheese is melted and the crumbs are golden brown

If you can’t get scallop shells, you can use little ramekins.