Baked Scallops With Garlic Sauce Recipes

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BAKED SCALLOPS



Baked Scallops image

Delicious baked scallops with butter and garlic. Bay scallops are the little ones and they tend to be sweeter tasting than sea scallops.

Provided by John Bragg

Categories     Seafood     Shellfish     Scallops

Time 50m

Yield 4

Number Of Ingredients 9

4 tablespoons butter, melted
1 ½ pounds bay scallops, rinsed and drained
½ cup seasoned dry bread crumbs
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon paprika
½ teaspoon dried parsley
3 cloves garlic, minced
¼ cup grated Parmesan cheese

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

LEMON GARLIC BAKED SCALLOPS RECIPE



Lemon Garlic Baked Scallops Recipe image

For a simple yet impressive meal make these Lemon Garlic Baked Scallops. This easy dinner recipe takes about 20 minutes and is low carb, Keto-friendly.

Provided by WonkyWonderful

Categories     30 Minute Meals

Time 17m

Number Of Ingredients 7

1 Lb Large Scallops - thawed and prepped
1 Tablespoon Oil
Salt/Pepper
1-2 Lemons - cut into wedges
1/2 Cup Butter - melted
5 Garlic Cloves - grated
Chopped Fresh Parsley

Steps:

  • Thaw scallops completely if frozen. Preheat oven to 400ºF Toss scallops with oil, salt and pepper. Transfer to a large greased roasting dish. Arrange lemon wedges around the scallops. Mix melted butter, garlic, salt and pepper. Spoon mixture over scallops. Bake for approximately 15 minutes. Broil on high for 3 minutes. (Time will vary depending on size of scallops. For smaller scallops begin to check doneness at 8 minutes.) Serve topped with parsley.

Nutrition Facts : Calories 378 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 108 milligrams cholesterol, Fat 28 grams fat, Fiber 1 grams fiber, Protein 24 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 941 grams sodium, Sugar 1 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

SCALLOPS WITH WHITE WINE SAUCE II



Scallops with White Wine Sauce II image

White wine, butter, and shallots make a great sauce for scallops. This is easy and non-creamy for those that don't like cream sauces.

Provided by DEBIW

Categories     Seafood     Shellfish     Scallops

Time 30m

Yield 4

Number Of Ingredients 9

½ cup chicken broth
¼ cup white wine
½ lemon, juiced
1 tablespoon minced shallot
1 clove garlic, minced
¼ cup butter
1 pound sea scallops
1 tablespoon olive oil
salt and pepper to taste

Steps:

  • Preheat the oven broiler.
  • In a skillet over medium heat, mix the chicken broth, wine, lemon juice, shallot, and garlic. Cook and stir until most of the liquid has been reduced. Stir in the butter until melted.
  • Brush the scallops with olive oil, and season with salt and pepper. Arrange on a baking sheet.
  • Broil the scallops in the preheated oven about 2 minutes on each side, or until opaque. Serve with the wine sauce.

Nutrition Facts : Calories 297.7 calories, Carbohydrate 7.8 g, Cholesterol 99.1 mg, Fat 16 g, Fiber 0.7 g, Protein 28.9 g, SaturatedFat 7.8 g, Sodium 3123.6 mg, Sugar 0.2 g

BAKED SCALLOPS AND MUSHROOMS IN GARLIC SAUCE



Baked Scallops and Mushrooms in Garlic Sauce image

From Simply Seafood submitted by Kathleen Stang. This sounds simple and good. You can also use shrimp instead of the scallops.

Provided by lazyme

Categories     Low Cholesterol

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 11

3/4 lb sea scallops or 3/4 lb bay scallop
1/2 lb medium mushroom
3 tablespoons olive oil
1/4 cup all-purpose flour
1/4 cup dry white wine
3 tablespoons fine dry breadcrumbs
2 tablespoons minced onions
1 tablespoon minced parsley
2 garlic cloves, minced
1 pinch crushed red pepper flakes (to taste)
1 pinch salt

Steps:

  • Rinse the scallops in cold water and pat dry with paper towels.
  • Remove the stems from the mushrooms and reserve both the stems and caps.
  • Brush a shallow (8- to 9-inch diameter) baking dish with 1 tablespoon of olive oil; preheat the oven to 350 degrees.
  • Toss the scallops with the flour and arrange them with the mushroom caps in a single layer in the dish.
  • Pour the wine into the dish along the edge.
  • Finely chop the mushroom stems and mix them with the bread crumbs, onion, parsley, garlic, pepper flakes and salt. Sprinkle this mixture over the scallops and mushrooms.
  • Drizzle with the remaining olive oil.
  • Bake in the heated oven until the mushrooms are soft and scallops are cooked through, about 30 minutes.
  • Serve warm, or cover and refrigerate up to 24 hours.
  • To reheat, loosely cover with foil and bake for about 45 minutes in a 350 degree oven.

BAKED SCALLOPS WITH GARLIC SAUCE



Baked Scallops With Garlic Sauce image

Make and share this Baked Scallops With Garlic Sauce recipe from Food.com.

Provided by Asha1126

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs bay scallops, cut in halves
3 garlic cloves, mashed
1/4 cup butter, melted
10 firm white mushrooms, sliced
onion salt, to taste
freshly grated black pepper
1/3 cup seasoned bread crumbs
1 teaspoon finely minced fresh parsley

Steps:

  • Preheat oven to 375.
  • Wipe scallops with damp paper towel. Mash garlic cloves, add to butter, and stir well to blend. Keep warm.
  • Pour a little of the melted garlic sauce into the bottom of a baking dish, add the mushrooms and season with onion salt and black pepper. Place the scallops on top of the mushrooms. Reserve 1 tablespoon garlic sauce and drizzle the rest on scallops.
  • Sprinkle with bread crumbs, parsley and reserved garlic sauce.
  • Bake in preheated 375°F oven until the top is nicely browned and bubbly hot, for about 10 minutes.
  • Enjoy!

Nutrition Facts : Calories 303.4, Fat 13.5, SaturatedFat 7.6, Cholesterol 86.9, Sodium 534.8, Carbohydrate 13.1, Fiber 1, Sugar 1.4, Protein 31.7

SCALLOPS WITH A CREAMY SAUCE.



scallops with a creamy sauce. image

great for dinner partys or dining with friends. this sauce could also be paired with other meats/fishes.

Provided by emily12345

Time 45m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • heat a little amount of oil in a pan
  • add the crushed garlic cloves and chopped shallots,until shallots are golden brown.
  • next add the cream and wine, lemon juice and parsley into the pan.keep on a low heat until starts bubbling then add seasoning.
  • Now in a frying pan but i little oil in, wait until the oil is hot and add the scallops cook well for about 1-2 minutes on both sides or until golden brown.
  • serve the scallops with the sauce and season again, serve with a warm bread baton

GARLIC BAKED SCALLOPS



Garlic baked Scallops image

Perfect dish for either starter or main course

Provided by simonbond2005

Time 26m

Yield Serves 4

Number Of Ingredients 10

• 20 sea scallops, rinsed and drained
• 75g butter, melted
• 5 cloves garlic, finely chopped
• 2 shallots, chopped
• 3 pinches ground nutmeg
• 110g breadcrumbs
• 4 tablespoons olive oil
• 4 tablespoons chopped parsley
• salt and pepper to taste
• lemon wedges for garnish

Steps:

  • Preheat oven to 220 C / Gas 7.
  • Place scallops, melted butter, garlic and shallots in a bowl. Season with nutmeg, salt and pepper. Stir gently to combine. Transfer to a baking dish.
  • In a separate bowl, combine breadcrumbs and olive oil. Sprinkle on top of scallops.
  • Bake in preheated oven until breadcrumbs are brown and scallops are done, about 11 to 14 minutes. Top with parsley and serve with lemon wedges on the side.

BAKED SCALLOPS WITH CREAMY SPICY SAUCE



Baked Scallops With Creamy Spicy Sauce image

Provided by Julia Moskin

Categories     appetizer

Time 25m

Yield 4 first-course servings

Number Of Ingredients 6

8 large sea scallops
5 ounces enoki mushrooms
6 tablespoons Kewpie brand Japanese mayonnaise (available in Asian markets and some supermarkets) or other mayonnaise
1/2 teaspoon lime juice
1/2 teaspoon sugar
1 teaspoon sriracha (Asian chili sauce) or sambal

Steps:

  • For scallops: Preheat oven to 475 degrees. Cut each scallop horizontally into 4 equal slices. Cut off roots of mushrooms and divide mushrooms into four equal portions, arranging them on a pie plate or other shallow baking dish. Spread scallops evenly over them, overlapping them if necessary. Bake until about half-cooked, 3 to 4 minutes. Meanwhile, prepare sauce.
  • For creamy spicy sauce: In a small bowl, combine mayonnaise, lime juice, sugar and sriracha or sambal. Mix well.
  • To finish and serve: Remove scallops from oven and spread evenly with sauce. Return scallops to oven and bake until surface is lightly browned in places, about 6 more minutes. Place equal portions of mushrooms and scallops on each of four plates; serve hot.

Nutrition Facts : @context http, Calories 222, UnsaturatedFat 15 grams, Carbohydrate 6 grams, Fat 17 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 3 grams, Sodium 455 milligrams, Sugar 1 gram, TransFat 0 grams

SEA SCALLOPS WITH GARLIC AND TOMATOES



Sea Scallops With Garlic and Tomatoes image

Provided by Pierre Franey

Categories     dinner, easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 1/4 pounds fresh sea scallops, cut in half if large
1/4 cup milk
1/4 cup flour for dredging
Salt and freshly ground pepper to taste
2 tablespoons olive oil
2 teaspoons finely chopped garlic
2 cups diced fresh, ripe tomatoes, peeled and seeded
2 tablespoons red-wine vinegar
2 tablespoons vegetable oil
1/2 cup coarsely chopped basil leaves or parsley

Steps:

  • Place the scallops in a bowl, and add the milk. Stir to coat, and let stand briefly.
  • Place the flour in a flat dish. Add salt and pepper; blend well. Drain the scallops, and dredge them in the flour mixture. Place the flour-coated scallops in a large sieve. Shake to remove any excess flour. Scatter the scallops onto a sheet of foil or wax paper so that they do not touch, or they may stick together.
  • Heat the olive oil in a saucepan. Add the garlic, tomatoes, salt and pepper. Add the vinegar, and bring to a sizzle. Simmer for 2 minutes.
  • Heat the vegetable oil over high heat in a nonstick skillet large enough to hold the scallops in one layer. Add the scallops, and cook, stirring, until lightly browned, about 4 minutes. Spoon equal portions of the scallops onto warm plates, and pour some of the tomato sauce over each portion. Sprinkle each with an equal amount of chopped basil or parsley, and serve with noodles.

Nutrition Facts : @context http, Calories 277, UnsaturatedFat 12 grams, Carbohydrate 15 grams, Fat 15 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 2 grams, Sodium 618 milligrams, Sugar 3 grams, TransFat 0 grams

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