E Z Scalloped Scallops Recipes

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E-Z SCALLOPED SCALLOPS



E-Z Scalloped Scallops image

A great way to stretch a pint of scallops to feed 6 people. This is really a nice dish to make when entertaining friends and family.Serve with green salad and rolls.

Provided by Aroostook

Categories     < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

1 pint scallops
1/3 cup butter
1 cup cracker crumb
1/2 cup soft breadcrumbs
2/3 cream or 2/3 canned milk
salt
pepper

Steps:

  • Wash scallops.
  • Melt butter and add all crumbs.
  • Mix well and place a layer of crumb mixture (1/3) in a baking dish.
  • Cover with 1/2 the scallops.
  • Pour half the cream over this.
  • S& P.
  • Repeat.
  • Cover with last of crumb mixture.
  • Bake 350 degrees F for 30 minutes or until crumbs are browned.

Nutrition Facts : Calories 240.4, Fat 11.2, SaturatedFat 6.6, Cholesterol 52.1, Sodium 225.5, Carbohydrate 19.2, Fiber 0.6, Sugar 0.2, Protein 14.9

SCALLOPED SCALLOPS



Scalloped Scallops image

Provided by Matt Lee And Ted Lee

Categories     weekday, appetizer, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

3 medium shallots, chopped
Kosher salt
3 tablespoons unsalted butter
8 medium white mushrooms with stems, quartered
1/2 cup amontillado sherry
1 tablespoon truffle butter (optional)
1 1/3 cups heavy cream
1/2 cup bread crumbs
8 large sea scallops
Freshly ground black pepper
2 tablespoons canola oil
8 scallop shells, for presentation
1 tablespoon flat-leaf parsley, chopped

Steps:

  • Heat oven to 500. In a medium saucepan over low heat, sautéshallots with a pinch of salt in 1 tablespoon butter for 8 minutes, or until softened and translucent, but not brown. Reserve. Add another tablespoon butter to pan, and sauté mushrooms with a pinch of salt for 8 minutes, or until lightly browned.
  • Return shallots to pan and add sherry. When sherry has reduced to about a tablespoon, add truffle butter, if desired, and heavy cream. Cook until cream is reduced by one-third. Reserve in a warm place.
  • In a small skillet, melt remaining tablespoon butter, add bread crumbs and toss with a spoon until evenly coated. Reserve.
  • Season scallops very lightly on both sides with salt and pepper. Heat oil in a 10-inch skillet over high heat until it just begins to smoke. Lay scallops in pan, and sear on one side until caramelized, about 3 minutes. Turn them over and turn off heat.
  • Place scallop shells on a cookie sheet. Add parsley to sherry sauce, and spoon some sauce into each shell. Arrange 1 scallop in each shell, browned side up. Sprinkle bread crumbs over sauce, but not on scallops. Bake scallops for 3 minutes, or until bread crumbs are lightly browned.

Nutrition Facts : @context http, Calories 618, UnsaturatedFat 19 grams, Carbohydrate 27 grams, Fat 47 grams, Fiber 3 grams, Protein 22 grams, SaturatedFat 25 grams, Sodium 782 milligrams, Sugar 7 grams, TransFat 0 grams

BREADED SEA SCALLOPS



Breaded Sea Scallops image

I never liked seafood until my husband urged me to try scallops, and now I love them. He says my breaded version is the best he's ever had. A tip I learned was to put them on a paper-towel-topped plate to soak up excess oil. -Martina Preston, Willow Grove, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 9

1 large egg
1/3 cup mashed potato flakes
1/3 cup seasoned bread crumbs
1/8 teaspoon salt
1/8 teaspoon pepper
6 sea scallops (about 3/4 pound)
2 tablespoons all-purpose flour
2 tablespoons butter
1 tablespoon canola oil

Steps:

  • In a shallow bowl, lightly beat egg. In another bowl, toss potato flakes and bread crumbs with salt and pepper. In a third bowl, toss scallops with flour to coat lightly. Dip in egg, then in potato mixture, patting to adhere. , In a large skillet, heat butter and oil over medium heat. Add scallops; cook until golden brown and scallops are firm and opaque, 2-3 minutes per side.

Nutrition Facts : Calories 454 calories, Fat 23g fat (9g saturated fat), Cholesterol 164mg cholesterol, Sodium 1262mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein.

SCALLOPED SCALLOPS



Scalloped Scallops image

Make and share this Scalloped Scallops recipe from Food.com.

Provided by Barb in WNY

Categories     < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7

1/4 cup butter
1 1/2 cups cracker crumbs
2 eggs, beaten
1 teaspoon salt
1/2 teaspoon pepper
1 dash Tabasco sauce
2 cups bay scallops

Steps:

  • Melt butter in a saucepan.
  • Stir in the cracker crumbs, eggs; and remove from the heat.
  • Preheat oven to 350°F.
  • Butter a 2 quart casserole and put in the cracker crumb mixture and scallops in alternating layers, with crumbs on top.
  • Bake for 30 minutes.
  • Serve from casserole.

Nutrition Facts : Calories 404.2, Fat 15.6, SaturatedFat 8.3, Cholesterol 173.7, Sodium 893.4, Carbohydrate 37.9, Fiber 1.2, Sugar 0.3, Protein 26.4

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