Sea Scallops with Lemon

    Sea Scallops with Lemon

    (226)
    3saves
    35min


    219 people made this

    If you can find them, sea scallops make either a delicious meal with rice, or a fancy appetiser for a dinner party. They're so flavourful they don't really need much more than a little butter and lemon.

    Ingredients
    Serves: 4 

    • 20 buttery round crackers, crushed
    • black pepper to taste
    • 1 teaspoon garlic powder
    • 500g sea scallops, rinsed and drained
    • 125g butter, melted
    • 1/4 cup dry white wine
    • 1/2 lemon, juiced
    • 1 tablespoon chopped fresh parsley, for garnish

    Directions
    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Preheat oven to 180 degrees C. Lightly grease a 20cm baking dish.
    2. Combine crushed crackers, black pepper and garlic powder in a small bowl. Press scallops into mixture so that they are evenly coated and place them in the greased baking dish.
    3. In a separate bowl mix together melted butter, wine and lemon juice; drizzle mixture over scallops.
    4. Bake in preheated oven until scallops are lightly browned, about 15 minutes. Garnish with chopped parsley.
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    Reviews and Ratings
    Global Ratings:
    (226)

    Reviews in English (226)

    by
    249

    I have made this several times and love it. I am glad I read the reviews from others who had tried it. I did cut the butter down to 1/4 cup, added a splash of sherry, a couple dashes of hot sauce. I also added some old bay seasoning with the cracker crumbs when breading the scallops. I put the cracker crumbs, old bay, and garlic power in a plastic bag. Add the scallops and shake to coat then press any remaining loose crumbs into the scallops. If you spoon the liquid over the scallops you won't wash the crumb mixture off them. Baked as suggested but the last 2 minutes remove and sprinkle with parmesan cheese and broil the last 2 minutes. Will be making this one as often as possible.  -  06 Apr 2002  (Review from Allrecipes USA and Canada)

    by
    156

    I wrote this recipe and did not intend for anyone to use the entire amount of butter-by the term "drizzling" I meant to lightly coat with the butter mixture-there will surely be some leftover  -  21 Apr 2002  (Review from Allrecipes USA and Canada)

    by
    120

    In order to rate this a 5 star I did heed others advise and added 2 cloves of fresh garlic, cut down on the crackers and the butter. Also added some red pepper flakes and some freshly grated parmesan cheese. After it baked I also put the dish under the broiler for a few minutes to brown it some more. It was delicious and will make it again with those improvements.  -  18 Apr 2003  (Review from Allrecipes USA and Canada)

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