Scallop Bake Recipes

BAKED SEA SCALLOPS

Steps:

• Gather the ingredients. Preheat the oven to 425 F.​
• In a large bowl, toss the scallops with the melted butter , garlic, and lemon zest. Season with salt and pepper to taste.
• Spread out in a 2-quart baking dish in an even layer.​
• In a small bowl, mix the panko with the olive oil. Sprinkle over the top of the scallops.​
• Bake the scallops 10 to 14 minutes, or until just cooked through. The scallops should be opaque throughout.

SCALLOP BAKE

Steps:

• Soak the scallops in milk for 10 minutes, drain& dry well.
• Heat oven to 450 degrees F.
• Put scallops in a baking dish just large enough to hold them in a single layer.
• Sprinkle with lemon juice and dot with butter.
• Season with salt& pepper.
• Bake for apprx 5 minutes or until the scallops are opaque.
• Meanwhile mix the crumbs, green onions, thyme and cheese together.
• Sprinkle over the scallops broil for apprx 2 minutes or until the crumbs& cheese are golden.
• Cool before serving.

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.

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.

BAKED SCALLOPS

Steps:

• In a small bowl, combine the flour, salt and pepper. Toss scallops in flour mixture, a few at a time, and place into two greased 6 to 8-oz. baking dishes. Top each with half the cream, butter and bread crumbs. , Bake, uncovered, at 450° for 18-20 minutes or until scallops are opaque and topping is golden brown.

BAKED SCALLOPS

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.

BAKED SCALLOPS

Steps:

• Preheat oven to 425 degrees. Coat bottom of a 1 1/2-quart shallow baking dish with 1 tablespoon butter; set aside.
• In a medium bowl, whisk together creme fraiche, wine, and lemon zest; season with 1/2 teaspoon salt. Add scallops, tossing to coat.
• In a small bowl, mix together panko, Parmesan, garlic, chile, and remaining 1/4 cup butter. Add scallops to prepared dish, then pour creme fraiche mixture evenly over top. Top with panko mixture and a few grinds of pepper.
• Bake until sizzling and golden, about 8 minutes. Switch oven to broiler setting; broil until breadcrumbs are browned, about 1 minute more. Sprinkle with parsley; serve immediately, with crusty bread.

SCALLOPED VEGETABLE BAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350ºF (180ºC). Line a 10-inch (25-cm) springform pan with parchment paper.
• Carefully slice the zucchini, potatoes, and carrots very thinly with a mandoline or a sharp knife. Watch your fingers!
• In a large bowl, combine the eggs, melted butter, and milk, and whisk until combined.
• Add the nutmeg, basil, thyme, salt, pepper, and flour, and whisk well.
• Add the sliced veggies to the batter and stir well until the slices are well-coated.
• Add half of the vegetables slices to the prepared pan and flatten with a spoon.
• Sprinkle the cheese over the vegetables.
• Top with the rest of the vegetables and cover the pan with aluminum foil.
• Bake for about 1½ hours, until the vegetables are fully cooked and tender.
• Let cool for at least 10 minutes, and release the springform, slice, and serve.
• Enjoy!