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Baked Scallops

Baked Scallops

  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    50 m
John Bragg

John Bragg

Delicious baked scallops with butter and garlic. Bay scallops are the little ones and they tend to be sweeter tasting than sea scallops.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 363 kcal
  • 18%
  • Fat:
  • 19 g
  • 29%
  • Carbs:
  • 15.6g
  • 5%
  • Protein:
  • 31.3 g
  • 63%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 565 mg
  • 23%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish.
  3. Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkle this mixture over the scallops.
  4. Bake in pre-heated oven until scallops are firm, about 20 minutes.
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Reviews

Jamber
369

Jamber

1/25/2007

Much praise! After reading the reviews, I was nervous that I might mess this recipe up some how but even I got it right! I nixed the garlic powder and onion powder and used panko for the breadcrumbs. And even though some reviewers mentioned that their dish turned out soggy, I added extra butter anyway. Of course, the one day that I needed fresh scallops, our seafood market here at the beach was out! But frozen worked out just fine. Just let the bag thaw out in a bowl of cold water for about 30 minutes and then dry them between paper towels. The scallops turned out amazing. I am still getting compliments from my house! Thanks!

WENTSAILING
327

WENTSAILING

1/6/2007

These were delicious. I made sure they were very dry after I rinsed them. I combined the bread crumbs and fresh grated parmesan cheese, used old bay seasoning in place of the spices. I dipped them quickly in the butter then dredged them in the bread crumb mixture. The only thing I will try differently the next time is broilng them the last few minutes to make the topping a little crunchier. I served this with Daddy's fried corn as another reviewer had suggested. Great dinner. Too bad I didn't have anyone to share it with! (b/f doesn't like scallops so I made it for myself when he was out of town).

HBROOKE
293

HBROOKE

1/6/2007

This is one of the best scallop recipes we've tried. We used a parmesan that wasn't as plain as usual and it added a little more flavor to the baked on crust. Also, if you don't let the scallops touch the sides of the baking dish, they tend not to get "chewy". If you're heating this up the next day be sure to put it back in the oven and not the microwave. This is a keeper!

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