BAKED SCALLOPS
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish.
- Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkle this mixture over the scallops.
- Bake in pre-heated oven until scallops are firm, about 20 minutes.
Nutrition Facts : Calories 362.7 calories, Carbohydrate 15.6 g, Cholesterol 88 mg, Fat 19 g, Fiber 0.9 g, Protein 31.3 g, SaturatedFat 9.2 g, Sodium 564.5 mg, Sugar 1.3 g
AWESOME BAKED SEA SCALLOPS
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place scallops, melted butter, garlic, and shallots in a bowl. Season with nutmeg, salt, and pepper. Stir gently to combine. Transfer to a casserole dish.
- In a separate bowl, combine bread crumbs and olive oil. Sprinkle on top of scallops.
- 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.
Nutrition Facts : Calories 440.3 calories, Carbohydrate 29.8 g, Cholesterol 58 mg, Fat 30.2 g, Fiber 3 g, Protein 15.2 g, SaturatedFat 11.6 g, Sodium 442.2 mg, Sugar 2.8 g
BAKED SCALLOPS
The pan juices that are released from baking the scallops mix with creme fraiche and white wine to create a delicious garlicky sauce. Serve this gratin with crusty bread for dipping, or for a heartier dish, serve over thin spaghetti tossed in olive oil.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 30m
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees. Coat bottom of a 1 1/2-quart shallow baking dish with 1 tablespoon butter; set aside.
- In a medium bowl, whisk together creme fraiche, wine, and lemon zest; season with 1/2 teaspoon salt. Add scallops, tossing to coat.
- In a small bowl, mix together panko, Parmesan, garlic, chile, and remaining 1/4 cup butter. Add scallops to prepared dish, then pour creme fraiche mixture evenly over top. Top with panko mixture and a few grinds of pepper.
- Bake until sizzling and golden, about 8 minutes. Switch oven to broiler setting; broil until breadcrumbs are browned, about 1 minute more. Sprinkle with parsley; serve immediately, with crusty bread.
BAKED SCALLOPS WALDO
Elegant scallops, baked in a sherry sauce. Use onions in place of scallions if you want a sharper taste.
Provided by echo echo
Categories Onions
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a saucepan, place scallops in water to just cover, add lemon and parsley, bring to a boil and boil 2 minutes. Drain, reserving liquid and removing scallops to a plate.
- In a small skillet, sauté scallions and mushrooms in 2 Tbs butter 2-3 minutes, stirring often.
- Melt 3 Tbs butter in the saucepan and stir in flour to blend. Gradually add the reserved scallops liquid, plus worcestershire, salt and pepper to taste, stirring continuously until smooth and thickened.
- Remove from heat and stir in sherry. Add scallops and onion-mushroom mixture.
- Turn into a greased baking dish; sprinkle with bread crumbs and parmesan cheese.
- Bake at 350F 10-15 minutes.
Nutrition Facts : Calories 307.6, Fat 12.2, SaturatedFat 7, Cholesterol 79.1, Sodium 393.9, Carbohydrate 12.1, Fiber 1.4, Sugar 1.1, Protein 28.9
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