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
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
SCALLOPS PROVENCAL
Steps:
- If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
- In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.
SCALLOPS WITH ALMONDS
Steps:
- Cook onion in butter in a heavy medium skillet over moderately low heat, stirring, until softened. Add brandy and cook until evaporated. Stir in cream, almonds, parsley, and Worcestershire sauce and simmer 1 minute.
- Lightly season scallops with sea salt and add to sauce. Simmer gently just until sauce is thickened and scallops are cooked through, 1 to 2 minutes. Serve immediately in ramekins.
BAKED SCALLOPS WITH MARSALA AND ALMONDS
Number Of Ingredients 8
Steps:
- 1 Place a rack in the center of the oven. Preheat the oven to 375°F. Butter a 9-inch baking dish. Or, if using scallop shells, butter 4 shells, then place them on a baking sheet. 2 Cut the scallops in half crosswise. Sprinkle them with salt and pepper and place them in the dish or shells. 3 Melt the butter in a small skillet. Add the shallots and cook 2 minutes or until tender. Stir in the Marsala and bring to a simmer. Stir in the lemon juice, and salt and pepper to taste. 4 Pour the butter mixture over the scallops. Scatter the almonds on top. Bake 12 minutes or until the scallops are opaque and the almonds are lightly browned. Serve immediately with lemon wedges. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
SCALLOPS MARSALA
So yummy, easy and a winner even for those who are a little skeptical about scallops. Can be served as your main dish or as a side to perhaps steak or grilled jumbo shrimp (I'll post my recipe for drunken shrimp next). Served over angel hair or rice.
Provided by KauaiCarolAnn
Categories Spaghetti
Time 40m
Yield 2 full bowls, 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Rinse scallpos very well to insure free & clear of sand. Remove small muscle which attached scallop to shell (it gets tough during cooking). Salt and pepper scallops to taste and start water to boil for pasta or cooking the rice.
- Sear scallops on a high heat in butter and olive oil. Approximately 1 minute each side - no longer, or you will end up with rubbery scallops, we will add them back in later for additional cooking.
- Remove scallops and cover. Reduce heat to medium and sautee the garlic mushrooms and red onions for 3-4 minutes, adding additional olive oil if needed.
- Add marsala wine and simmer to reduce 3-4 minutes.
- Slowly drizzle half and half or soy creamer, stir well. Add cornstarch/water if needed for thickening.
- Add scallops back in, sprinkle with fresh basil and simmer low for 3-4 minutes.
- Serve over angel hair pasta or rice.
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