Baked Sea Scallops

    (533)
    24 minutes

    This is one of the great seafood recipes! Large sea scallops are combined with garlic, eschalots, butter and bread crumbs then baked to perfection.


    496 people made this

    Ingredients
    Serves: 4 

    • 16 sea scallops, rinsed and drained
    • 5 tablespoons butter, melted
    • 5 cloves garlic, minced
    • 2 eschalots, chopped
    • 3 pinches ground nutmeg
    • 1 pinch salt and pepper to taste
    • 1 cup bread crumbs
    • 4 tablespoons olive oil
    • 1/4 cup chopped parsley
    • 1 lemon wedges for garnish

    Directions
    Preparation:10min  ›  Cook:14min  ›  Ready in:24min 

    1. Preheat oven to 220 degrees C.
    2. Place scallops, melted butter, garlic and eschalots in a bowl. Season with nutmeg, salt and pepper. Stir gently to combine. Transfer to a casserole dish.
    3. In a separate bowl, combine bread crumbs and olive oil. Sprinkle on top of scallops.
    4. Bake in preheated oven until crumbs are brown and scallops are done, about 11 to 14 minutes. Top with parsley and serve with lemon wedges on the side.

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    Reviews and Ratings
    Global Ratings:
    (533)

    Reviews in English (424)

    by
    661

    This is the first time I tried this receipe and indeed it was awesome. The only variation I used was freshly ground sea salt/freshly ground pepper blend, and 1/4 tsp nutmeg to taste. In addition, I used flavored breads crumbs as opposed to the plain bread crumbs. I used about a pound of scallops instead of the 16 as recommended in the recipe The dish was prepared and cooked in a 9 x 13 pyrex dish sprayed with a non-stick cooking spray.  -  18 Nov 2006  (Review from Allrecipes USA and Canada)

    by
    583

    These are better than awesome! Other reviewers noted not to use all of the topping the recipe calls for - I disagree. But instead of putting all of the topping on top of the scallops, I put a little dab on each scallop and scattered the rest of the topping around the scallops, allowing the topping to "soak up" the melted butter/garlic mix that I did not discard, but poured over and around scallops in the casserole dish - this came out crispy and delicious! And easy?? This is the first time I've ever cooked scallops (was always afraid to) and this recipe made me a whiz at it! Will be making this again!!  -  18 Feb 2008  (Review from Allrecipes USA and Canada)

    by
    157

    This recipe is awesome! I made this to the directions for my wife's 40th birthday party. The only problem is the guests wanted more! The only recommondation is you Must use Digby Scallops.  -  31 Dec 2005  (Review from Allrecipes USA and Canada)

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