Baked Scallops

SUBMITTED BY: John Bragg PHOTO BY: Caroline C

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

PREP TIME	30 Min
COOK TIME	20 Min
READY IN	50 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

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INGREDIENTS

4 tablespoons butter, melted
1 1/2 pounds bay scallops, rinsed and drained
1/2 cup seasoned dry bread crumbs
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon dried parsley
3 cloves garlic, minced
1/4 cup grated Parmesan cheese

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DIRECTIONS

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.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jan. 25, 2007 by Jamber

Much praise! After reading the reviews, I was nervous that I might mess this recipe up some how but even I got it right! I nixed the garlic powder and onion powder and used panko for the breadcrumbs. And even though some reviewers mentioned that their dish turned out soggy, I added extra butter anyway. Of course, the one day that I needed fresh scallops, our seafood market here at the beach was out! But frozen worked out just fine. Just let the bag thaw out in a bowl of cold water for about 30 minutes and then dry them between paper towels. The scallops turned out amazing. I am still getting compliments from my house! Thanks!

27 users found this review helpful

Reviewed on Jan. 6, 2007 by WENTSAILING

These were delicious. I made sure they were very dry after I rinsed them. I combined the bread crumbs and fresh grated parmesan cheese, used old bay seasoning in place of the spices. I dipped them quickly in the butter then dredged them in the bread crumb mixture. The only thing I will try differently the next time is broilng them the last few minutes to make the topping a little crunchier. I served this with Daddy's fried corn as another reviewer had suggested. Great dinner. Too bad I didn't have anyone to share it with! (b/f doesn't like scallops so I made it for myself when he was out of town).

22 users found this review helpful

Reviewed on Sep. 24, 2006 by SANDIE41

*****DELICIOUS***** I have made this recipe many times and it's always delicious! I usually add 1 to 1 1/2 pounds of medium to large shrimp along with the scallops and then double the bread crumb mixture. Leftovers are great too! If there are any! Thanks!

22 users found this review helpful

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