Sea Scallops Baked Recipe 455

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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

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

AWESOME BAKED SEA SCALLOPS RECIPE - (4/5)



Awesome Baked Sea Scallops Recipe - (4/5) image

Provided by Flyer920

Number Of Ingredients 10

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

Steps:

  • DIRECTIONS 1. Preheat oven to 425 degrees F (220 degrees C). 2. 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. 3. In a separate bowl, combine bread crumbs and olive oil. Sprinkle on top of scallops. 4. 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.

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

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.

SEARED SCALLOPS RECIPE BY TASTY



Seared Scallops Recipe by Tasty image

Here's what you need: sea scallop, fine sea salt, black pepper, extra virgin olive oil, unsalted butter, garlic, dry white wine, fresh chives

Provided by Alix Traeger

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 lb sea scallop, side muscles removed
fine sea salt
black pepper, freshly ground
1 tablespoon extra virgin olive oil
2 tablespoons unsalted butter, cut into small pieces
1 clove garlic, grated
1 tablespoon dry white wine
2 tablespoons fresh chives, finely chopped

Steps:

  • Pat the scallops dry with a paper towel.
  • Season with salt and pepper.
  • In a large skillet set over medium-high heat, add the oil.
  • When the oil is hot, add the scallops and cook until golden brown on one side, 2-3 minutes.
  • Gently turn the scallops, and add the butter and garlic to the pan.
  • Continue to cook, spooning the butter over the scallops until they are cooked through, about 3 minutes more.
  • Add the white wine, cook another 10 seconds.
  • Serve with chives.
  • Enjoy!

Nutrition Facts : Calories 209 calories, Carbohydrate 6 grams, Fat 10 grams, Fiber 0 grams, Protein 23 grams, Sugar 0 grams

BAKED SEA SCALLOPS



Baked Sea Scallops image

This is a quick and easy dinner; just toss the scallops with butter and seasonings, top with breadcrumbs and bake. This also tastes great with pasta.

Provided by Stephanie Gallagher

Categories     Dinner     Entree

Time 24m

Yield 4

Number Of Ingredients 8

1 pound sea scallops (frozen; thawed according to package directions)
1/4 cup butter (melted)
4 tablespoons garlic (minced)
1 lemon ( zested )
Kosher salt (to taste)
Freshly ground black pepper (to taste)
1/2 cup panko breadcrumbs
1 tablespoon olive oil

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.

Nutrition Facts : Calories 248 kcal, Carbohydrate 19 g, Cholesterol 54 mg, Fiber 1 g, Protein 26 g, SaturatedFat 3 g, Sodium 936 mg, Sugar 1 g, Fat 8 g, ServingSize 4 servings, UnsaturatedFat 0 g

BAKED MAINE SCALLOPS



Baked Maine Scallops image

I remember the day that my husband, who used to do some diving, went to the coast and proceeded to dive for scallops. He brought them home and I fixed them. Delicious!! One minute they were in the ocean and one and one-half hours later they were on the table. Can't get much fresher than that.

Provided by Mimi in Maine

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb of maine scallops
3/4 cup seasoned bread crumbs (I use Italian)
1/2 cup melted butter
1 minced garlic clove (optional)
1 tablespoon lemon juice
salt and pepper

Steps:

  • Rinse scallops in cold water; shake off excess.
  • Coat with the bread crumbs and place scallops in a buttered casserole dish in a single layer.
  • Season with lemon juice, salt, and pepper.
  • Combine the butter and garlic in a small saucepan and stir over low heat till butter is melted and garlic is soft.
  • Pour over scallops.
  • Bake at 375 for 15-20 minutes or till scallops are cooked through.

Nutrition Facts : Calories 390.6, Fat 25.1, SaturatedFat 15, Cholesterol 98.8, Sodium 742.3, Carbohydrate 18.4, Fiber 1.1, Sugar 1.4, Protein 22.5

AIR-FRYER BACON-WRAPPED SCALLOPS



Air-Fryer Bacon-Wrapped Scallops image

Bacon-wrapped scallops seem so decadent and fancy that often times I forget how easy they are to prepare. Paired with a pineapple quinoa, this elegant dinner can be easily prepared in under 30 minutes.-Laura Greenberg, Lake Balboa, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1 can (14-1/2 ounces) vegetable broth
1 cup quinoa, rinsed
1/4 teaspoon salt
1/8 teaspoon plus 1/4 teaspoon pepper, divided
10 bacon strips
16 sea scallops (about 2 pounds), side muscles removed
1 cup drained canned pineapple tidbits

Steps:

  • In a small saucepan, bring broth to a boil. Add quinoa, salt and 1/8 teaspoon pepper. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed., Meanwhile, preheat air fryer to 400°. Arrange 8 strips of bacon in a single layer on tray in air-fryer basket. Cook 3 minutes or until partially cooked but not crisp. Remove and set aside. Add remaining 2 bacon strips; cook until crisp, 5-6 minutes. Finely chop crisp bacon strips. Cut remaining partially-cooked bacon strips lengthwise in half., Wrap a halved bacon strip around each scallop; secure with a toothpick. Sprinkle with remaining pepper., Arrange scallops in a single layer on greased tray in air-fryer basket. Cook until scallops are firm and opaque, 8-10 minutes. Discard toothpicks., Remove quinoa from heat; fluff with a fork. Stir in pineapple and chopped bacon. Serve with scallops.

Nutrition Facts : Calories 455 calories, Fat 12g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 1717mg sodium, Carbohydrate 45g carbohydrate (10g sugars, Fiber 3g fiber), Protein 41g protein.

BAKED SEA SCALLOPS WITH FETA CHEESE



Baked Sea Scallops With Feta Cheese image

Provided by Pierre Franey

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

3 tablespoons olive oil
1 1/2 pounds fresh sea scallops
Salt and freshly ground pepper to taste
1 red bell pepper
2 green bell peppers
3/4 cup sliced onions
2 teaspoons finely chopped garlic
1 1/2 cups ripe plum tomatoes cut into 1 1/2-inch cubes
16 black Greek olives, pitted
2 teaspoons chopped fresh oregano or 1 teaspoon dried
1/2 teaspoon fennel or anise seed
1/2 cup dry white wine
1/8 teaspoon dried hot red pepper flakes
6 ounces crumbled feta cheese

Steps:

  • Preheat oven to 450 degrees.
  • Grease 4 individual ovenproof serving dishes with 1 tablespoon of the olive oil. Divide the scallops evenly among the dishes and sprinkle with salt and pepper.
  • Core and seed the red and green peppers and cut them into thin strips about 1 1/2 inches long.
  • Heat the remaining 2 tablespoons of oil in a heavy skillet. Add the onions, garlic and peppers. Cook and stir over medium-high heat until wilted. Add the tomatoes, olives, oregano, fennel, wine, pepper flakes, salt and pepper. Bring to a boil and simmer for 5 minutes.
  • Spoon the mixture evenly over the scallops. Dot with the cheese and place in the oven. Bake 15 to 20 minutes or until lightly browned. Serve immediately.

Nutrition Facts : @context http, Calories 404, UnsaturatedFat 12 grams, Carbohydrate 19 grams, Fat 22 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 8 grams, Sodium 1160 milligrams, Sugar 7 grams, TransFat 0 grams

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