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
BAKED SCALLOPS
Make and share this Baked Scallops recipe from Food.com.
Provided by Mary K. W.
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F Lighly grease an 8 x 8 baking dish.
- Combine crushed crackers, black pepper and garlic powder in a small bowl.
- Press scallops into mixture so that they are evenly coated. Place them in the greased dish.
- In a separate bowl mix together melted butter, wine and lemon juice.
- Drizzle mixture over scallops.
- Bake until scallops are lightly browned, about 15 minutes.
- Garnish with parsley.
Nutrition Facts : Calories 398.6, Fat 27.6, SaturatedFat 15.3, Cholesterol 98.5, Sodium 472.1, Carbohydrate 14.4, Fiber 0.4, Sugar 1.8, Protein 20.6
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.
DOWNEAST OVEN SCALLOPS
Make and share this Downeast Oven Scallops recipe from Food.com.
Provided by Aroostook
Categories Weeknight
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven 450 F degrees.
- Mix salt, peppers, crumbs together.
- Beat together egg and water.
- Roll scallops in crumbs.
- Dip scallops in egg wash.
- Roll scallops in crumbs.
- Place in greased baking dish.
- Let set for 30 minutes.
- Pour melted butter over scallops and bake.
DINAH'S BAKED SCALLOPS
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
- 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.
- In a separate bowl, mix together melted butter, wine and lemon juice; drizzle mixture over scallops.
- Bake in preheated oven until scallops are lightly browned, about 15 minutes. Garnish with chopped parsley.
Nutrition Facts : Calories 430.8 calories, Carbohydrate 15.3 g, Cholesterol 96.5 mg, Fat 31.5 g, Fiber 1.1 g, Protein 19.7 g, SaturatedFat 16.1 g, Sodium 530.1 mg, Sugar 1.4 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
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
DECADENT LOBSTER & SCALLOP RISOTTO
An elegant and easy to make dish that can make a little seafood go a long way. Perfect for a romantic dinner for two or for an impress-your-guests dinner party appetizer or side dish. The key to the mouthwatering lobster flavor is in the lobster stock used. The use of frozen lobster and sea scallops (which I always have in my freezer) makes this something you can quickly whip up from ingredients on hand. Substituting King or Snow crab would work just as well. Serve with champagne, sparkling wine or the same dry white wine used in the preparation for a perfect finish.
Provided by Ultimate foodie far
Categories One Dish Meal
Time 1h
Yield 4-6 main dish or side dish portions, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Start the stock per directions on the jar. Keep on medium heat but under a boil.
- If scallops are frozen begin thawing them by placing in bowl of luke warm water.
- Heat pot of water to boiling. Add sweet corn and cook 5 minutes.
- Remove corn to cool and add frozen, precooked lobster. Remove from heat and let sit 5 minutes. (If lobster is fresh leave heat on and cook until shells turn red.).
- While lobster is heating, chop scallions and cut corn off of cob.
- Remove lobster from pot. Let cool then remove lobster from shells. Add all shells to lobster bouillon and lower heat to medium-low and simmer.
- I recommend that lobster and scallops be roughly chopped into some large and some small pieces. For presentation purposes you can reserve some nice looking whole claws and scallops.
- Heat olive oil in deep pan, add scallions and sauté 3-4 minutes over medium heat. Add rice, stir to coat well and continue sautéing and stirring until rice has absorbed the oil and appears translucent around the edges with a white spot in the center of each grain. Approximately 3 minutes.
- Lower heat to medium-low and add wine. Simmer and stir until wine is absorbed into rice. Stir in cut corn.
- Begin adding lobster stock into rice by the ladle full (or approximately 1/2 cup at a time). Stir and continue stirring constantly as broth is absorbed. Don't let the risotto get too soupy or too dry. Continue adding broth in this manner and stirring until rice is almost tender. Approximately 20 minutes.
- Just before rice reaches al dente texture, lower heat to simmer, stir in lobster and scallops. Cook another 5 minutes or until rice is al dente and scallops are translucent.
- Turn off heat. Stir in white pepper, salt, sherry, cream, cheese and 1/4 cup broth. Cover, let sit 5 minutes for flavors to blend and rice to absorb more broth. Stir and serve.
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