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Baked Scallop and Mushroom Cream Casserole

Golden scallops, tender mushrooms, and a creamy cheese sauce bake together into a cozy seafood casserole that feels simple, rich, and special enough for dinner guests.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Casserole, Dinner, Main Course
Cuisine: American, Seafood
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb sea scallops cleaned and patted dry
  • 1 cup mushrooms sliced — cremini or baby bella recommended
  • 2 tbsp butter or olive oil
  • 2 cloves garlic minced
  • 1/2 cup heavy cream
  • 1/2 cup shredded mozzarella or Gruyère cheese Gruyère gives a nuttier flavor; mozzarella keeps it mild and melty
  • 1/4 cup grated Parmesan cheese freshly grated recommended
  • salt and freshly ground black pepper to taste
  • fresh parsley chopped for garnish

Equipment

  • 1 shallow baking dish
  • 1 skillet

Method
 

  1. Preheat the oven to 375°F (190°C). Lightly grease a shallow baking dish.
  2. Warm the butter or olive oil in a skillet over medium heat. Add mushrooms and garlic and cook for 4–5 minutes until softened and lightly golden.
  3. Spread the mushroom mixture evenly across the prepared baking dish. Pour heavy cream over the top and sprinkle with mozzarella or Gruyère and Parmesan cheese.
  4. Arrange the scallops in a single layer over the mushroom mixture and season lightly with salt and black pepper.
  5. Bake uncovered for 15–20 minutes until the scallops are opaque and the cheese is golden and bubbling.
  6. Let rest for 2–3 minutes, garnish with chopped parsley, and serve hot.

Notes

Pat the scallops completely dry before baking to prevent excess moisture. Remove from the oven once scallops are just opaque since they continue cooking from residual heat. Cook mushrooms first to remove excess moisture. Use freshly grated Parmesan for smoother melting. Bay scallops can be substituted but reduce baking time to 10–12 minutes. Not recommended for freezing because scallops may become tough and watery after reheating.