Baked Stuffed Scallops Recipes

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BAKED STUFFED SCALLOPS



Baked Stuffed Scallops image

Make and share this Baked Stuffed Scallops recipe from Food.com.

Provided by quotFoodThe Way To

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

2 lbs fresh bay scallops
1/2 cup margarine
1 medium onion, finely chopped
1 teaspoon minced garlic
1/8 teaspoon parsley flakes
1/2 cup sherry wine
1 -2 teaspoon crushed red pepper flakes, to taste
breadcrumbs, plain or Italian seasoned breadcrumbs

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.

Nutrition Facts : Calories 540.4, Fat 24.5, SaturatedFat 4.1, Cholesterol 75, Sodium 640.6, Carbohydrate 12.8, Fiber 0.5, Sugar 2.4, Protein 38.8

SCALLOPS ON THE HALF SHELL



Scallops on the Half Shell image

Provided by Alton Brown

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 7

8 ounces bay scallops
2 tablespoons unsalted butter
1 tablespoon minced garlic
1/4 teaspoon kosher salt, plus a pinch
1 cup fresh bread crumbs or crushed crackers
2 medium size very ripe tomatoes, finely chopped
1/4 cup chopped fresh parsley leaves

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.

BAKED STUFFED LEMON SOLE



Baked Stuffed Lemon Sole image

Baked Stuffed Haddock is a regular and ever-popular menu item at BG's Boat House in Portsmouth, N.H., but chef Jeff Graves also uses this rich, deliciously buttery seafood stuffing for sole, jumbo shrimp and lobster. This makes an impressive and elegant party dish.

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 13

4 tablespoons butter
3 tablespoons olive oil
1 small onion, chopped
1 small zucchini, unpeeled and chopped
1/2 cup chopped fresh mushrooms
1/2 pound sea scallops, chopped
1/2 pound small ("salad size") peeled and deveined shrimp (if using larger shrimp, coarsely chop)
1 1/2 teaspoons seafood seasoning blend (recommended: Old Bay)
1 3/4 cups crushed cracker crumbs (about 1 1/4 sleeves of crackers) (recommended: Ritz)
Salt and freshly ground black pepper
8 thin lemon sole or other white fish fillets, such as haddock (about 2 pounds total)
2 tablespoons butter, melted
Lemon wedges

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.

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

AWESOME BAKED SEA SCALLOPS



Awesome Baked Sea Scallops image

Large sea scallops are combined with garlic, shallots, butter, and bread crumbs then baked to perfection. Being from Maine, we love our seafood, and this is one of the greats!

Provided by Christine Laliberte

Categories     Seafood     Shellfish     Scallops

Time 24m

Yield 4

Number Of Ingredients 10

16 sea scallops, rinsed and drained
5 tablespoons butter, melted
5 cloves garlic, minced
2 shallots, chopped
3 pinches ground nutmeg
salt and pepper to taste
1 cup bread crumbs
4 tablespoons olive oil
¼ cup chopped parsley
1 lemon wedges for garnish

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

SCALLOPS IN SHELLS



Scallops in Shells image

For a formal dinner, try my elegant scallop recipe as a first course. The buttery scallops are served in a rich, creamy sauce. -Jane Rossen, Binghamton, New York

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 8 servings.

Number Of Ingredients 19

2 cups water
16 sea scallops (about 2 pounds)
1 teaspoon salt
1-1/2 cups thinly sliced fresh mushrooms
2 shallots, finely chopped
1/4 cup butter, cubed
SAUCE:
2 tablespoons butter
2 tablespoons all-purpose flour
3/4 cup 2% milk
2 tablespoons grated Parmesan cheese
2 tablespoons sherry
1/2 teaspoon salt
1/4 teaspoon lemon juice
1/4 teaspoon pepper
1/8 teaspoon grated lemon zest
8 scallop shells
1/3 cup dry bread crumbs
2 tablespoons butter, melted

Steps:

  • Place water in a large saucepan. Bring to a boil. Reduce heat; add scallops and poach, uncovered, 6 minutes or until firm and opaque. Drain scallops, reserving 1 cup liquid., Sprinkle scallops with salt. In a large skillet, saute mushrooms and shallots in butter until tender. Add scallops; cook 2 minutes longer. Remove from heat and set aside., For sauce, in a small saucepan, melt butter. Stir in flour until smooth; gradually add milk and reserved poaching liquid. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cheese, sherry, salt, lemon juice, pepper and lemon zest; add to skillet., Preheat oven to 375°. Divide scallop mixture among eight scallop shells. Combine bread crumbs and melted butter; sprinkle over tops. Place on an ungreased 15x10x1-in. baking pan. Bake 8-12 minutes or until crumbs are golden brown.

Nutrition Facts : Calories 250 calories, Fat 13g fat (8g saturated fat), Cholesterol 69mg cholesterol, Sodium 764mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 21g protein.

LEGAL SEAFOOD STYLE BAKED SCALLOPS



Legal Seafood Style Baked Scallops image

Whenever we get back to the Boston area, it's a priority to to have a meal at Legal Seafoods. I recently "re-discovered" this recipe buried in old newspaper clippings. I had tried to recreate it in the past but now know I was missing the most important ingredient - buttermilk. I made it again after posting the recipe so I have edited the original description. It's even better than I remembered, you might want to try just a dash (or more) of cayenne pepper. It's delightful !

Provided by Lorac

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

2 lbs sea scallops
salt and pepper
1 teaspoon fresh thyme leave, minced
1/2 cup buttermilk
2 cups hand crushed Ritz crackers
1/2 cup butter, melted
1 small lemon, halved

Steps:

  • Preheat oven to 400°F.
  • Place scallops in a bowl, season with salt and pepper, add thyme and buttermilk and toss to coat.
  • Place scallops, with buttermilk, evenly in the bottom of an oven proof dish, sprinkle with cracker crumbs and top with melted butter.
  • Bake for 20 minutes, squeeze lemon over scallops and serve immediately.

Nutrition Facts : Calories 520.4, Fat 31.3, SaturatedFat 16.6, Cholesterol 116.8, Sodium 1387.1, Carbohydrate 28.2, Fiber 0.9, Sugar 4.1, Protein 30.9

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