Baked Stuffed Scallops Recipes

Steps:

• In skillet, melt margarine; add onions and garlic; simmer until onions are clear.
• Add pepper and parsley; simmer 2-3 minutes. Add sherry and simmer 10-15 minute.
• Place scallops in baking dish.
• Pour cooked mixture over scallops. You should have enough mixture to barely cover scallops, if not, melt more margarine and add.
• Cover top very generously with bread crumbs. Bake uncovered @ 400 deg. for 30 minutes.
• If top is not brown, place under broiled for a few minutes.

Steps:

• Preheat the oven to 450 degrees F.
• Remove the side muscles from the scallops and rinse with cold water and thoroughly pat dry.
• Melt the butter in a medium saute pan over medium heat. Once the butter is melted add the garlic and a pinch of salt and cook for 30 seconds. Remove the pan from the heat and toss in the bread crumbs until well combined. Set aside.
• In a small bowl, toss together the tomato, parsley and 1/4 teaspoon salt. Evenly divide the tomato mixture between 4 oven proof ramekins or scallop shells. Place the scallops over the tomato mixture and top with the cracker or bread crumbs. Bake in the oven for 8 to 10 minutes or until golden brown on top. Serve immediately.

Steps:

• In a large skillet, heat the butter and oil. Add the onion, zucchini, and mushrooms. Cook over medium-high heat, stirring often, until the vegetables are softened and lightly browned, about 6 minutes. Add the scallops, shrimp and seafood seasoning and cook, stirring, until the seafood is just cooked through, 3 to 4 minutes. Remove from the heat.
• Add the cracker crumbs and season to taste with salt and pepper. (The stuffing can be made up to 1 day ahead and refrigerated. Leftover stuffing can be frozen. Bring to room temperature or take the chill off in the microwave before stuffing the fish.)
• Preheat the oven to 400 degrees F.
• Brush a large glass baking dish generously with melted butter.
• Season the fish fillets on both sides with salt and pepper. Arrange 4 of the fillets in the baking dish. Cover with stuffing, pressing it in to make an even layer, and top with the remaining fillets. If some of the seafood stuffing spills out into the dish, that's fine. Brush the fish with melted butter.
• Bake in the preheated oven until the fish is opaque in its thickest part and the stuffing is heated through, 20 to 30 minutes, depending on the thickness of the fish. Garnish with lemon wedges for squeezing over the fish.

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.

Steps:

• Preheat oven to 425.
• Wash and dry fish fillets, then season with salt.
• Meanwhile, mix breadcrumbs, melted butter, juice of a lemon, salt, pepper, and garlic powder.
• You will need to spray some cooking spray on the breadcrumbs to make sure they are moist enough. The breadcrumbs should be forming into moist crumbs.
• Place fish in shallow baking pan.
• Pour the white wine around the fish, making sure it does not actually cover the fish.
• Place the breadcrumb mixture evenly over the fish.
• Put the fish(for haddock or cod) in the oven for about 10-12 minutes, until almost done.
• You then may want to broil the fish for a minute or two just to crisp up the topping.

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.

Steps:

• Preheat oven to 350°F. Make Stove Top Stuffing as the box says but instead of adding water use clam juice. When stuffing is done stir in peeled shrimp and scallops. Cover and set aside.
• Beat eggs and roll haddock in egg then bread crumbs. Put half of haddock in 9x13 baking dish covering the bottom. Top with stuffing and cover with provolone cheese. Put remaining haddock on top.
• Bake for 50-60 minutes.