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The main dish, French classic

Baked seafood scallop shells

Baked seafood scallop shells are a classic French dish of hake, shrimp and scallops in bechamel, baked in shells, for 6 people. They take 40 minutes of active work and are made in the morning for the evening, leaving only the broiling for right before serving. The dish is easy, costs about €8.60 per person, and the key to success is a deliberately thick sauce that loosens as it bakes.

Shells filled with fish, shrimp and scallops in a creamy sauce, baked until golden on top.

Baked seafood scallop shells
For
6 people
Work
40 min
Total time
1 h 15
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€8.60
Calories per person
500 kcalcalculated by Kiloach, your weight coach

Under the golden breadcrumb crust, the sauce stays creamy and coats the flaked fish, shrimp and scallop pieces without drowning them. The contrast between the crisp top and the soft, rich filling is what makes this dish work, with a flavor mild enough to please everyone at the table, kids included.

This is a dinner party or family meal dish, perfect for the cooler months of fall and winter when a hot gratin always feels welcome. Serve it as a generous starter or a light main course with just a green salad, for a menu that doesn't need any other heavy preparation.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 4 steps, 15 min
  3. Before the guests arrive 1 step
  4. When it's time to serve 1 step, 12 min

In the morning, cook the fish, make the bechamel, fill the shells and refrigerate them. Right before guests arrive, take the shells out of the fridge for half an hour so they heat up more evenly. At serving time, broil until the top is nicely golden, and serve with a green salad.

The ingredients

6 people

Fish counter

  • Hake fillets 500 g
  • Peeled shrimp 300 g
  • Sea scallops 12
  • Empty scallop shells 6

Dairy

  • Butter 60 g
  • Whole milk 40 cl
  • Grated Gruyère 80 g

Pantry

  • Flouroften in the pantry 50 g
  • Dry white wine 10 cl
  • Breadcrumbsoften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Flat leaf parsley 0.5 bunch
  • Mesclun greens 150 g

Allergens Fish, Shellfish, Mollusks, Lactose, Gluten

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Cook the hake and scallops for 3 minutes in the white wine topped up with water, drain, keep the cooking liquid, and flake the fish. 5 min

    Remove all the bones carefully as you flake the fish.

  2. Make a roux with the butter and flour, whisk in the milk and a bit of the cooking liquid, let it thicken for 8 minutes while stirring, season with salt and pepper. 10 min

    Add a little nutmeg to bring out the bechamel's flavor.

  3. Mix the fish, the scallops cut in half, the shrimp and the parsley into the sauce.

    Mix gently so you don't crush the fish.

  4. Fill the shells, sprinkle with Gruyère and breadcrumbs, and refrigerate.

    Set the shells on a baking sheet so they don't tip over.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the shells out of the fridge half an hour before serving.

    They heat up more evenly that way.

When it's time to serveThe final touches, right in front of your guests.

  1. Broil at 210 degrees until the top is golden, and serve with mesclun greens. 12 min

    Add a few small pats of butter on top to help it brown.

Our tips to get it right

  • Drain the fish and scallops well after cooking, excess water will make the filling runny once it's in the shells.
  • Spread the breadcrumbs and cheese in an even layer, not packed too tight, so they brown evenly under the broiler.
  • If you don't have real scallop shells, small individual gratin dishes work just as well for serving.

The variations

  • Swap the scallops for shelled mussels for a more budget friendly version without losing the seafood character.
  • For a vegetarian version, replace the fish and seafood with braised leeks and mushrooms, the bechamel stays the same.
  • For kids, make shells with just hake and shrimp, milder in flavor than scallops.

What to serve it with

  • Green salad with a simple vinaigrette
  • Lightly toasted country bread
  • Dry white wine, like Muscadet

Storage

Filled, unbaked shells keep for 24 hours in the refrigerator, covered. Once baked, they keep for 2 days in the refrigerator and can be reheated in the oven, though they're best broiled just before serving. Freezing isn't recommended, the bechamel and seafood release water as they thaw.

Questions about this recipe

Can I use frozen scallops?

Yes, thaw them slowly in the refrigerator and pat them dry well before cooking. Excess water from frozen scallops can make the bechamel runnier than it should be.

How do I keep the sauce from getting too runny in the shells?

Let the roux thicken for at least 8 minutes and keep it deliberately thick. The sauce naturally loosens once it meets the fish and again during baking.

Can I use a different cheese instead of Gruyère?

Yes, grated Emmental or Comté work just as well and brown the same way. Avoid very strong cheeses that would cover up the seafood flavor.

How many shells should I plan per person for a filling meal?

One shell per person is enough as a main course with a salad on the side. For bigger appetites, add a bit more bread to round out the meal.

Can baked seafood scallop shells be made ahead?

Yes, during the day. The recipe needs 40 min of work in total, split up like this, the same day, 4 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make baked seafood scallop shells?

Allow 1 h 15 in total, including resting and cooking time, of which 40 min is actual work. The recipe is rated "easy".

How many calories are in baked seafood scallop shells?

About 500 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does baked seafood scallop shells cost?

About €8.60 per person, that's €51.60 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, shellfish, mollusks, lactose, gluten. Remember to ask your guests about their allergies before putting your menu together.

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