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
Through the years I have tried to accumulate a collection of recipes that can be prepared very quickly but are still quite elegant. This is one of those dishes. It can easily be doubled or tripled as needed. Also, it can be baked in individual dishes for ease in serving. It can be a first course or a main dish.
Provided by Normaone
Categories Winter
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450^F.
- In a medium skillet, melt butter and brush some of the butter over a ten inch glass pie plate.
- Put the scallops in the dish and sprinkle with salt and pepper.
- Add breadcrumbs and garlic to the butter in the skillet and stir over medium heat until the crumbs are crisp, about 5 minutes.
- Mix in parsley and tarragon.
- Top the scallops with the crumb mixture.
- Bake until top is golden and scallops are opaque in center, about 10 minutes.
Nutrition Facts : Calories 476.6, Fat 15.9, SaturatedFat 8.1, Cholesterol 87.1, Sodium 756.9, Carbohydrate 44.9, Fiber 2.8, Sugar 3.4, Protein 36.9
CHEESY BAKED SCALLOPS
This recipe serves 2 but can easily be doubled. The cheese gives this a nice richness. I have made this with both scallop and shrimp also.
Provided by MARIA MAC
Categories < 60 Mins
Time 40m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- For topping:.
- In small saucepan melt butter.
- Add garlic, onions, parsley, salt, and pepper. Cook on low heat for 4 minutes. Add breadcrumbs. Mix well. Set aside.
- In large sauté pan heat olive oil. Add onions and garlic. Sauté 2 minutes.
- Place scallops in baking dish. Pour heavy cream and white wine on the scallops. Sprinkle with breadcrumb mixture.
- Top with Parmesan and Gruyere cheese. Bake 350 degrees for 20 to 30 minutes or until cheese is lightly brown.
CHEESY BAY SCALLOP PUFF PASTRY SHELLS
Put these out for a game-day buffet, and watch them be the first to leave the table. They're even fancy enough to serve for a special dinner. Garnish with fresh tarragon if desired.
Provided by lutzflcat
Categories Appetizers and Snacks Pastries
Time 35m
Yield 5
Number Of Ingredients 14
Steps:
- Preheat the oven to 380 degrees F (193 degrees C). Place pastry shells on a baking sheet.
- Bake in the preheated oven until golden brown, about 20 minutes.
- While pastry shells are baking, melt 1 tablespoon butter in a medium-sized skillet over medium-high heat. Add scallops and saute quickly on both sides until browned, 3 to 5 minutes; do not overcook. Remove from skillet and set aside.
- Reduce heat to medium and melt remaining butter in the skillet. Add mushrooms and shallots and cook until just tender, 3 to 5 minutes.
- Whisk half-and-half and flour together in a bowl and add to the skillet with the mushroom mixture, whisking until smooth and thickened, about 5 minutes. Whisk wine, sherry, lemon juice, and mustard into the cream sauce. Stir in Parmesan cheese, tarragon, and black pepper. Add cooked scallops to the sauce in the skillet, stir, and reheat briefly, 1 to 3 minutes.
- Remove pastry shells from oven and cut off tops. Fill with cheesy scallops.
Nutrition Facts : Calories 385 calories, Carbohydrate 23 g, Cholesterol 65.2 mg, Fat 22.2 g, Fiber 0.9 g, Protein 23.6 g, SaturatedFat 8.8 g, Sodium 558.7 mg, Sugar 2.3 g
BAKED SCALLOPS
This is another recipe that I clipped from the newspaper in 1984, which was attributed to then New York State Assemblyman George J. Hochbrueckner, who later was elected to Congress. I made this numerous times, serving it over rice, and always enjoyed the mild flavors. It is quick and delicious!
Provided by JackieOhNo
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small skillet, over medium heat, melt 1/2 T. butter. Stir in the breadcrumbs. Cook, stirring constantly, until golden, about 4 minutes. Remove from heat; reserve.
- Place 2 T. butter in a shallow baking dish. Place in a preheated 400 degree oven until butter melts.
- Remove baking dish from oven. Add scallops to the dish. Sprinkle with lemon juice, salt and pepper to taste, and the chopped chives. Toss until well coated. Drizzle cream over top. Sprinkle with reserved bread crumbs. Bake until bubbly and scallops are cooked through, 8-10 minutes. Sprinkle with crumbled bacon. Serve with rice.
Nutrition Facts : Calories 309.4, Fat 22.7, SaturatedFat 12.8, Cholesterol 92.6, Sodium 574, Carbohydrate 9.8, Fiber 0.3, Sugar 0.6, Protein 16.2
CHEESY TARRAGON BAY SCALLOPS
Nice presentation, and when served over a puff pastry shell, elegant enough for a special dinner. The Parmesan and tarragon give you a rich and flavorful cheese sauce that's the perfect complement to the scallops.
Provided by lutzflcat
Categories Scallop Recipes
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Remove all wrapping from the pastry shells and set on an ungreased baking sheet. Bake in the preheated oven until golden brown and puffed, about 20 minutes (follow directions on package).
- Melt 1 tablespoon butter in a large skillet over medium-high heat. Add bay scallops, and saute quickly on both sides until lightly browned, about 2 minutes per side. Do not overcook. Remove scallops from skillet and set aside.
- Reduce heat to medium, and melt remaining tablespoon butter. Add mushrooms and shallots, and sautè until just tender, 3 to 5 minutes.
- Whisk half-and-half and flour into the skillet, whisking until thickened; add white wine, sherry, lemon juice, and Dijon mustard, and whisk into the cream sauce.
- Stir in Parmesan cheese, 1 tablespoon tarragon, and pepper. Return scallops to the cheese sauce, stir, and reheat briefly.
- Remove top of the puff pastry shell, and fill with cheesy scallops, overflowing slightly to serve. Garnish with additional fresh tarragon if you like.
Nutrition Facts : Calories 480.6 calories, Carbohydrate 27.4 g, Cholesterol 74.2 mg, Fat 29.3 g, Fiber 1.1 g, Protein 24.9 g, SaturatedFat 13.3 g, Sodium 662.4 mg
CREAMY CHEESY COQUILLES ST. JACQUES/ SCALLOPS
I don't recall where I got this excellent recipe, but have been making it for special occasions for 25 years! Easy to put together, and very elegant served with rice pilaf and a green salad for company. I like to serve this in prepared scallop shells.
Provided by davianng
Categories Savory
Time 17m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Lightly grease or butter 8 large scallop shells or 8 small ramekins.
- Combine 1 t. lemon juice, water and salt in a saucepan large enough to hold scallops. Bring to a boil.
- Add scallops and simmer 6 minutes. Drain. Set aside.
- Melt 4 T. butter in saute pan. Add onions and mushrooms. Saute until wilted and soft.
- Whisk in flour and pepper. Cook 30 seconds.
- Whisk in cream and milk. Bring to boil, whisking constantly, until thickened.
- Add cheese, wine, 1 T. lemon juice and parsley. Whisk and cook until blended and cheese has melted. Add scallops.
- Divide mixture into 8 shells or ramekins.
- Combine bread crumbs and 2 T. melted butter. Sprinkle on scallop mixture.
- Broil 4" from heat for 2-3 minutes, or until crumbs are brown and sizzling.
CHEESY SCALLOPED POTATOES
Simple, yummy scalloped potatoes!
Provided by Kim
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h25m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a casserole dish.
- Arrange sliced potatoes in the casserole dish; season with salt.
- Melt butter in a saucepan over medium heat. Stir in flour until a paste forms. Pour in milk gradually, stirring constantly, until a thick white sauce forms, about 5 minutes. Stir in cheese and remove from heat. Pour sauce over the potatoes.
- Bake in the preheated oven until potatoes are cooked through and tops are lightly browned, about 1 hour.
Nutrition Facts : Calories 289.1 calories, Carbohydrate 42.8 g, Cholesterol 27.5 mg, Fat 9 g, Fiber 4.8 g, Protein 10.3 g, SaturatedFat 5.7 g, Sodium 866.2 mg, Sugar 4.7 g
DECADENT BAKED SCALLOPS
This recipe came from a co-worker of my best friend. It's absolutely delicious and somewhat rich. Please don't be put off by the ingredients. I promise you they are great if you like scallops and rich seafood. Perfect when having guests.They will never guess how simple they are to make. I have had lots of compliments on these and have given out the recipe to many. They in turn have shared. Trust me these are wonderful! I haven't tried it yet, but you could probably add other fish as well. I would like to try haddock (I'm a Maine-iac) and lobster.
Provided by Ragdoll Frankie
Categories < 60 Mins
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Rinse scallops in cold water and drain well.
- Toss flour in a quart plastic bag or put in bowl.
- Dredge scallops in flour. and shake off excess.
- In casserole dish, place scallops in single layer.
- Pour chicken broth around scallops until ALMOST covered.
- Pour melted butter over all.
- Add pinch of Thyme.
- Top with enough crushed Ritz crackers to thinly cover.
- Bake 350 degrees approximately 40 minutes.
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- Dry scallops well with paper towel and remove any attached side-muscle on the scallop by pinching and tearing it away from the scallop (the muscle is much tougher to eat than the scallop).
- Combine the salt, pepper, paprika, cayenne, panko, Parmesan, parsley, olive oil, and butter in a bowl stirring well until combined.
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