A super-tasty way of preparing scallops. Serve as a starter or main course.
229 people made this
- 20 buttery round crackers, such as Ritz, crushed
- black pepper to taste
- 1 teaspoon garlic granules
- 450g sea scallops, rinsed and drained
- 110g butter, melted
- 4 tablespoons dry white wine
- 1/2 lemon, juiced
- 1 tablespoon chopped fresh parsley, for garnish
MethodPrep:20min ›Cook:15min ›Ready in:35min
- Preheat oven to 180 C / Gas 4. Lightly grease a 20cm square baking dish.
- Combine crushed crackers, black pepper and garlic granules in a small bowl. Press scallops into mixture so that they are evenly coated and place them in the greased baking dish.
- In a separate bowl, mix together melted butter, wine and lemon juice; drizzle mixture over scallops.
- Bake in preheated oven until scallops are lightly browned, about 15 minutes. Garnish with chopped parsley.
Reviews & ratingsAverage global rating:(241)
Reviews in English (187)
Absolutely gorgeous, taught my granddaughter to make this dish as part of her gcse exam as a starter-14 Sep 2014
I have made this several times and love it. I am glad I read the reviews from others who had tried it. I did cut the butter down to 1/4 cup, added a splash of sherry, a couple dashes of hot sauce. I also added some old bay seasoning with the cracker crumbs when breading the scallops. I put the cracker crumbs, old bay, and garlic power in a plastic bag. Add the scallops and shake to coat then press any remaining loose crumbs into the scallops. If you spoon the liquid over the scallops you won't wash the crumb mixture off them. Baked as suggested but the last 2 minutes remove and sprinkle with parmesan cheese and broil the last 2 minutes. Will be making this one as often as possible.-06 Apr 2002
I wrote this recipe and did not intend for anyone to use the entire amount of butter-by the term "drizzling" I meant to lightly coat with the butter mixture-there will surely be some leftover-21 Apr 2002
Creamy Garlic Scallops
Scallops are my favorite seafood. I just love the tender texture and the briny sweet taste. After all the holiday feasting with a big turkey, stuffing and side dishes, I am craving scallop recipes.
Baked Scallops Recipe
With summer in full swing, I wanted to share one of my favorite easy and elegant summer seafood meals — Baked Scallops. This dish is so easy to make, but at the same time delicious, bursting with flavor and sure to impress your family and friends. I got this recipe from a well-known seafood market in a shoreline Connecticut town. This market has some of the freshest seafood in the area, and features this recipe to enjoy with their tasty scallops. Serve this meal with a side of rice pilaf or couscous and your favorite vegetables.
1 1/2 pounds fresh scallops (4-5 per person)
3/4 stick butter, melted
1 cup crushed Ritz crackers
1 tsp minced garlic, more to taste
3 tablesppons chopped fresh parsley
1/4 cup grated Parmesean cheese
1/2 teaspoon Paprika
black pepper, a few grinds to taste
dash of cayenne pepper, if desired
Preheat oven to 375 F
Wash the scallops and pat dry
Mix together ritz cracker crumbs, minced garlic, parsley, paprika, black pepper, cayenne pepper (if using) to make the crumb mixture
To prepare the scallops, first roll them in melted butter and then roll in crumb mixture
Place scallops in buttered baking dish
Spoon any remaining crumb mixture on top of scallops
Top with sprinkled, grated Parmesan cheese
Serve with lemon wedges
Bake at 375 F for 12-15 minutes until scallops are firm and crumbs are golden on top.
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- 2 lbs. sea scallops
- garlic infused olive oil (or olive oil with 4-5 crushed garlic cloves)
- 1/4 C. seasoned bread crumbs
- 2-3 Tbs. butter
- 2-3 cloves crushed garlic
- shredded Colby Jack cheese
Heat the oil (or oil and garlic) over medium heat. Carefully add the scallops and lightly sprinkle with parsley. When the scallops are white (about 1/2 way through), carefully turn them over and lightly sprinkle on some more parsley.
The scallops will be done when they are white in color and no longer translucent. They'll start to get a golden brown color on the edges, but you don't want to overcook them - they'll get chewy.
In a small skillet, heat the bread crumbs in butter and thoroughly mix until they form larger crumbs. Transfer the scallops to a baking dish and sprinkle the bread crumb topping, crushed garlic and shredded cheese over them. Bake at 350 degrees for 5-10 minutes to melt the cheese over the scallops.
Make 1/2 a quantity of romesco sauce as per the recipe.
In a small pan, Fry the garlic in the oil over a high heat until just beginning to brown.
Add the breadcrumbs and stir to coat in the oil. Continue to cook until just turning brown. Remove from the heat and stir in the zest and parsley.
Remove the scallops from the fridge and dry thoroughly. Combine the salt and curry powder and dust the top of each scallop.
Bring a heavy pan to a high heat and add enough oil to cover the bottom by 2mm. Once shimmering, add the scallops with the curry-salt side down. Do not move and allow them to cook almost all the way through (1-3 minutes depending on size). The base should be brown on the edges and the edge of the top should be starting to become opaque.
Flip the scallops and finish cooking for 30 seconds on the other side. Remove and squeeze over a little lemon juice.
Place some romesco sauce on the plate. Arrange the scallops on top with a sprinkling of the crumb on top.
Some charred spring onions also make a nice garnish for this dish. You can cook them in the pan before the scallops.
For an elegant starter you can also use the scallop shell as a small plate and assemble in the same way.
Preheat the oven to 350°F. Place the scallops in a casserole dish and sprinkle with the Cracker Crumb Coating, enough to heavily coat them. Spread the coated scallops evenly in a baking pan. Bake for about 20 to 25 minutes, depending on the size of scallops. Scallops will be firm when fully cooked. Serves 4.
Recipe Notes: Serve with lemon and/or hot sauce. Use bay or sea scallops, as you prefer. Bay scallops are smaller and sweeter than sea scallops. If you use sea scallops, you may want to dice them.
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Dry. Not particularly yummy. Kind of a waste of the scallops.
After reading the reviews, I used cracker crumbs about 3/4 of a sleeve pulsed in a food processor - I did use wine in the dish before baking and it was wonderful. Will definitely make this again.
This recipe is okay. tasty and very easy to prepare but seemed to be a bit dry. I added lemon zest to the breadcrumb mixture and some additional salt which helped the flavor but it needed more fat. I will try again but first coat the scallops in olive oil and then top with breadcrumbs.
The first time I made this recipe I used about 2/3 of a cup of Panko and no tarragon. It came out great, though I agree with another reviewer that it would be better if the scallops were tossed in the bread crumb mixture prior to baking. The second time I made it I used a full cup of Italian breadcrumbs and it came out awful. Too breadcrumby, to dry, too sandy. So, bottom line, use less breadcrumbs, more spice and Panko if you can find it.
I gave this 4 forks because of it's simplicity and great taste. I followed advice of other reviewers by mixing the breadcrumbs, using baguette with crust and adding a bit of white wine to the mix before baking. Served with whole grain pasta and broccoli with butter, lemon zest and juice. A great way to use frozen bay scallops.
I omitted the taragon. It is way too stong for delicate scallops. It was too dry I think because the soft bread crumbs absorbed all the butter. I will try again and sprinkle scallops with about 1/3 cup of dry seasoned bread crumbs or buttery cracker crumbs and pour butter over the scallops before baking. If anyone gets a chance to try this, let me know.
This was very good, but I used sea scallops halved horizontally instead of bay scallops, and used thyme and tarragon instead of parsley and tarragon, and increased the cooking time by about 2 minutes to account for the larger scallops. I also did not remove the crust from the French bread before turning it into crumbs in the food processor, and I can't understand why anyone would. In any case my husband loved it.
Like a previous reviewer said, this is better if the scallops are tossed with the bread crumbs instead of topped with them. For my second try I used Ritz crackers and unsalted butter instead of french bread. (an old New England style seafood stuffing). But the basic recipe is good and the timing of the scallops is just right.
This was very easy and very nice. I would give it a 2.5 forks. It was very breadcrumby next time I will add less, bu about a quarter. I also added an extra clove of garlic, doubled the butter, and about a 1/4 of a cup of wine to the bottom of the glass-bottom pan. A great during the week meal.
I used Italian bread crumbs, so it was a little too salty. I'm thinking that this would be better with the scallops just tossed in the bread crumb mixture.
I thought this recipe was excellent. Like some other reviewers, I used Panko breadcrumbs. In trying to make this recipe lower fat I used a fraction of the amount of butter called for. I actually used a lower fat butter spread to brown the breadcrumbs with great success. I grated some lemon zest into the crumb mixture and used minced chives and dill. Used nonstick spray in the pie pan. I will make this again and again. So easy!
We all liked this. Yes it's a little dry, but I rather liked it this way. I thought the kids would at least eat it, and so they did (mostly). Many thanks to the previous reviewer for the breadcrumb freezing suggestion! I never thought of doing this but it's a great idea.
My husband and I both thought it was dry and bland. I think I would add more herbs or lemon to the recipe next time. Took advice to sear the scallops briefly first would do that again, but perhaps add lemon juice. Used Panko crumbs, maybe should have used homemade breadcrumbs.
We like garlic so much that I took one reviewer's suggestion of using extra garlic. The garlic ended up over-powering the mild flavor of the scallops. Next time, I'll use the recommended 1 clove. You can just put the scallops between layers of a kitchen towel to get excess water out of them.
A guest prepared this dish for a potluck wine-tasting party I attended last weekend, and it was one of the best scallop recipes I have tasted. She added a bit of clam juice to moisten the dish a bit, and served the dish garnished with lemon zest instead of the lemon wedges suggested in the recipe.
drain the scallops first. I thought it was the right amount of garlic, crumbs, and I added some hot paprika to the crumbs. No lemon but I had some lime. Really fresh scallops make the difference. do not crowd in the baking dish. Served with rice pilaf and steamed broccoli with fresh parmesan cheese shaves. YUM!
To the cook from Easton - I haven't made this exact dish - but if you want to reduce the amount of liquid, try searing the scallops for about one minute per side in olive oil ina saute pan before baking, then reduce the baking time in half. Good luck.
I liked this and will make again. My scallops released a lot of liquid, making the topping mushier than I would have liked. Any suggestions out there?
Delicious! The only change I make is to increase the garlic to 2 gigantic cloves. I find French bread lacking in flavor, so I use very good quality crumbs from sourdough or a rosemary peasant loaf we like. (Leftover bread from a dinner gets put through the food processor--sans crusts--then put in zipper bags, labeled and frozen. When you need it for a recipe it's ready).
Really good dish for being so easy and quick to make.
This was good but a little dry. I think with a little adjustment, this could be better. I think it calls for too much breadcrumbs and not enough butter. The next time I make this, I will try it with only 3/4 cup breadcrumbs, and 3-4 Tablespoons butter. I think it would be a great improvement, as this recipe has great potential.
This was a very simple, quick and delicious way of making Scallops. My Husband Loved it.
I was going to give this 3 forks, but partner said it was a 4, so I guess 3.5. Very easy and delicious. Only cooked for 7.5 minutes, and that was plenty. Next time I would like to find fresh tarrogon.
Baked Scallops Scampi Style
Baked Scallops Scampi Style
Scampi has becomes a blanket term in the U.S. to cover a variety of sauces usually with butter and garlic. In this recipe that serves as a base for a delicious sauce that accompanies the scallops. This recipe will serve 2-4 persons if making more simply multiply the amounts of the ingredients.
Ingredients for Baked Scallops Scampi Style
For the Sauce
- ¼# unsalted butter
- Juice of 1 lemon
- 5-6 Cloves of garlic finely chopped
- ¼ cup dry white wine
- 3-4 Tbsps chopped Chives
- 1-2 Tbsps Capers
For the Breading
- ¼ cup panko bread crumbs
- ¼-½ cup plain or flavored bread crumbs
- ¼ cup grated Parmesan cheese
- 2-4 Tbsps Olive oil
- fresh chopped parsley for garnish
Directions for Baked Scallops Scampi Style
In a sauce pan place the butter, lemon juice,garlic, white wine, chives and capers and on low heat melt.
In a bowl place the bread crumbs and parmesan and stir to combine. Just before cooking add the olive oil and stir so that all the crumbs are moistened.
Arrange the scallops in a pan large enough to accommodate them in a single layer or place in individual ramekins in a single layer, spoon some of the butter around the pan so that it comes about 1/3 of the way up the scallops. Sprinkle the breading over the top. Place in the top 1/3 of the oven but not on the highest rack setting.
Bake for 15-18 minutes, then turn on the broiler and broil for 1-2 minutes to brown the breading well.
.Remove from the oven plate and sprinkle the chopped parsley over the scallops.
Serve the extra butter on the side.
Here are a few items to help make this recipe:
The Official Taste Tester
Oh NO! I thought, another “surf” sans the “turf”. but they were actually quite tasty. 5 paws for the effort, but a little roast beef would really moooooove me.
- 1 pound linguine
- 1 tablespoon salt
- 1 pound sea scallops
- 1 stick sweet cream butter
- ½ cup Progresso Italian Style bread crumbs
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, chopped small
- 2 tablespoons fresh curly parsley, chopped
- 1/8 teaspoon paprika
- 2 tablespoons olive oil
- 6 tablespoons sweet cream butter, divided
- 4 cloves garlic, chopped small
- 1 pound medium shrimp, peeled and deveined
- 2 tablespoons fresh curly parsley
- ½ teaspoon crushed red pepper flakes
- 1 cup reserved pasta water
- Butter, melted
- Grated Parmesan cheese
- Prepare scallops by rinsing in cool water and placing them in drainer. If the scallops have a crescent-shaped muscle to the side of the scallop, cut or pull off and discard. Melt butter and place the butter in a large bowl add the drained scallops and toss to coat set aside.
- Make the breading by combining the bread crumbs, cheese, garlic, parsley and paprika. Place the bread crumb mixture in a large shallow plate. Add the buttered scallops to the bread crumbs and toss to coat.
- Pour olive oil and 2 tablespoons butter into a large skillet, and add a few of the scallops a little at a time so not to crowd scallops. Sauté the scallops only 3 to 4 minutes, turning once. Add a little more olive oil if needed for frying scallops. Remove the scallops to a large pasta bowl set aside.
- In same skillet, add the 4 tablespoons remaining butter. Add the garlic and the shrimp. Sauté the garlic and shrimp for only 2 to 3 minutes, or until the shrimp turns pink. Add the parsley and red pepper flakes and stir together. Add the shrimp and garlic to the pasta bowl with the scallops gently toss together.
- Boil linguine in an 8-quart pot boiling water with salt added. Cook linguine for about 7 to 8 minutes, or until al dente. Lift linguine right out of the boiling water with a spaghetti spoon and place in large pasta bowl. Add 1 cup reserved pasta water. Add the scallops, shrimp and sauce to the pasta, and coat well. Add additional butte or more of the pasta water if more sauce is desired. Garnish linguine with grated Parmesan cheese and chopped parsley. Serves 6.
Home > Recipes > Italian > Bay Scallops with Shrimp Scampi over Linguine
Garlic and Butter Grilled Scallops & Shrimp
My hubby loves anything seafood! Seriously, anything from salmon, shrimp, and crab….to scallops, octopus, and scallops. If it came from the sea, chances are he is a fan. Me, well, I am the complete opposite. Other than salmon, I don’t really care for anything seafood related. I would call myself more of a chicken fan, haha!
Last weekend, we both were in the mood to grill something for dinner, but since it was just about dinnertime and we hadn’t thawed anything, we went up to our grocery store to browse the selection. My hubby immediately was drawn to the seafood and chose scallops/shrimp. My kids are huge seafood fans as well, so he knew I would be outnumbered. We also picked up a salmon filet for me and headed up.
Using our cast iron skillet, he whipped these up in no time and let me tell you, I was impressed. After one bite, I immediately changed my view of seafood. Am I adventurous now? Nope! But I can proudly say I have added scallops/shrimp to my list of approved seafood. The garlic and butter really enhanced the flavor and these were incredibly tender!
I ended up eating more of these than my salmon filet, which is big for me! Not only did I enjoy them, but all three of my kiddos did as well. They were popping them into their mouths as though they were chicken nuggets, lol!!
These are quite quick to prepare, you can grill them or cook them over the stove, and they are incredibly flavorful!
Make sure you purchase uniform-sized sea scallops if they’re unusually large, you may need to make sure you bake them for longer than 10 minutes.
My favorite pan to sear scallops is a Non-Stick Fry Pan from All-Clad, a Safe PFOA-free Non-Stick Fry Pan available at Amazon. Great for cooking at higher heat with oils to develop foods with full, rich flavor, color, and crisp texture.
Crust the Sea Scallops
Step 1. Preheat the oven to 450°F. Delicately coat a large-sized rimmed baking sheet pan with non-stick cooking spray.
Step 2. Raise the sea scallops and pat dry with paper towels. Put the sea scallops in a large-sized bowl with 6 Tbsp. of the soft melted butter. Toss to coat equally.
Step 3. Blending the panko bread crumb with Parmesan, black pepper, garlic salt, and chopped Italian flat-leaf parsley in a large shallow bowl and mix well.
Step 4. Roll and coat every sea scallop in the panko parmesan breading mix and position on the baking sheet pan.
Step 5. Bake the sea scallops for 10 minutes, then remove from the oven preheat your broiler.
Step 6. Spoon the tops of each scallop lightly with any leftover breading and drizzle with the leftover 2 Tbsp of butter.
Step 7. Now Broil the sea scallops about 4 in. away from the broiler heat source about 3 to 5 minutes, or until the tops of the sea scallops are nicely golden brown and crispy.
Step 8. Sparkle sea scallops with additional parsley, lemon zest, and serve with ¼ wedged lemons.
Step 1. In a large sauté pan, heat the olive oil and butter over medium heat.
Step 2. Add the shallot and cook until tender, about 3 minutes.
Step 3. Add the spinach and cook, tossing to coat, until the spinach is wilted, then season to taste with salt and pepper.
Lemon Butter Caper Sauce
Step 1. Melt 2 Tbsp. of butter in it over medium heat until sizzling.
Step 2. Now add the garlic and shallot, sauté them until soften, lowering the heat if needed, almost for 1 minute.
Step 3. Sprinkle flour in pan, cook, stirring, for additional 2 more minutes.
Step 4. Now Whisk in the dry wine and the chicken stock, bring the heat up heat to high, and till the liquid begins to boil, make sure to scrape browned bits from the bottom of the saucepan.
Step 5. Lower the heat to medium-high continues to cook without a lid until it’s reduced by ½ in about 7 to 10 minutes.