Many of you are celebrating Christmas or Hanukkah in the coming week. Enjoy the week of family, friends, and special foods. There should be no shame in enjoying a cookie, or a candy dish. Just don’t overeat, and try to stay active throughout the next week. When the sun’s out, take the whole family out for a walk. A walk in the fresh air always does a body good.

I’m sharing one of my favorite Christmas recipes here – Seven Fishes Christmas Eve Scallops in Cream Sauce. Delicious!!

Looking forward to sharing more news, trends, food facts, and advice to you in the New Year!

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Christmas Eve Scallops

This creamy scallop recipe gets it's amazing flavor from the onion wine reduction that's used as part of the liquid in the cream sauce. If you can find truffle cheese, and you like truffles, this is an excellent addition. You can prepare this dish the day before, and then bake it the day you serve it. This can be made as a main dish, or an appetizer or compliment.
Course Main Course
Cuisine Italian
Keyword christmas eve, seafood, seven fishes
Prep Time 1 hour 15 minutes
Cook Time 20 minutes
Servings 8 people
Author Rosanne Rust MS RDN,
Cost $40


  • saute pan
  • baking dish
  • 10-12-inch saute pan


  • 1 1/2 cups dry white wine
  • 1 bay leaf
  • 2 medium onions, chopped
  • 4 TB butter
  • 3 TB flour
  • 1 1/2 cups 1% milk
  • salt and freshly ground pepper to taste - 1/4 tsp salt should do
  • 1/2 cup fontina cheese, or sharp truffle cheese grated
  • 2 lbs sea scallops fresh, thawed if frozen
  • 3 TB Breadcrumbs, fine
  • 1/2 cup grated Parmesan cheese


  • Using a piece of wax paper, place 2 teaspoons softened butter onto the wax paper and butter a 9x11-inch baking dish.
  • Pour wine into small saucepan, add bay leaf and onion. Bring to boil, then reduce heat and simmer until liquid is reduced by half.
  • Strain the liquid into a measuring cup, set aside.
  • Saute scallops in large pan over medium heat, for 5-7 minutes, or until liquid is released. Drain. Set aside.
  • Make a roux - melt the butter in saucepan over medium-low heat, then add the flour. Stir quickly for one minute, stirring constantly.
  • Turn heat to low or simmer, and immediately add milk and wine reduction liquid. Stir constantly until smooth, and liquid thickens. Season with salt and pepper to taste.
  • Add the fontina (or truffle) cheese and stir until melted and creamy. Remove from heat.
  • Place cooked scallops into a buttered baking dish. Pour sauce over scallops. Sprinkle with breadcrumbs and Parmesan cheese.
  • At this point, you can place the dish into the refrigerator up to a day ahead. Then heat when ready to serve.
  • Bake scallops in a 425 oven for 20 minutes, or until golden brown and bubbly.

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