Oven Backed Scallops
I LOVE SCALLOPS! I love the big Sea Scallops but this recipe is just as good with Bay Scallops.
This recipe is for cooking a whole pound, but I cut it down to 1/4 the ingredients because I'm only cookinjg for myself. So four big Sea Scallops is about all I can eat at once.
INGREDIENTS
  • 1 lb large Sea Scallops, patted dry
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  • 4 Tbsp Butter (Melted)
  • 3 Garlic Cloves (minced)
  • 1 Tbsp Lemon Juice
  • 2 Tbs (Dry) White Wine
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  • Salt & Pepper to taste
  • 1/4 Cup Bread Crumbs (optional)
  • 1/4 Parmesan Cheese (grated)
  • 1 Tbsp Fresh Parsley (choppsed)
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  • Lemon Wedges(for serving)
DIRECTIONS
  1. Preheat the Oven: to 400°F (200°)
  2. Prepare the Garlic Butter
    • In a small bowl mix the following
    • Melted Butter
    • Minced Garlic
    • Lemon Juice
    • Salt & Pepper
  3. Assemble the Scallops
    • Spread a small amount of the Garlic/Butter mix in a baking dish
    • Place the Scallops in a single layer in the baking dish
    • Pour the Garlic/Butter mix over the Scallops, insuring they are well coated
  4. Add the Topping
    • In another small bowl mix the Bread Crumbs, Parmesan Cheese & Parsley
    • Sprinkle the mixture evenly over the Scallops
  5. Bake:
    Bake the Scallops for 15-17 minutes or until the Scallops are opaque and the breadcrumb topping is golden brown.
    For Bay Scallops you should bake for 10-12 minutes.
  6. Serve!
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Credits
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