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My review
Baked Scallops
John Bragg
"Delicious baked scallops with butter and garlic. Bay scallops are the little ones and they tend to be sweeter tasting than sea scallops."
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Ingredients
50 m servings 363Original recipe yields 4 servings
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- US
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Directions
{{model.addEditText}} Print- 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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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 8581164 Ratings
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Most helpful positive review
1/25/2007
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 breadcr...
Most helpful critical review
8/12/2002
This is delicious. Unfortunately my husband didn't like this. Not because of the recipe but he doesn't like scallops. I thought this dish was as good as any restaurant. I used low fat marg. ...
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1/25/2007
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 breadcr...
1/6/2007
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...
1/6/2007
This is one of the best scallop recipes we've tried. We used a parmesan that wasn't as plain as usual and it added a little more flavor to the baked on crust. Also, if you don't let the scallop...
1/2/2003
I made this for an appetizer. I used el-cheapo "scallop Medallions" which comes frozen from Sam's Club. They resemble the larger Sea Scallops and obviously are not the same quality as true fr...
9/24/2006
*****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 crum...
9/10/2002
This was great, it reminded me of an Italian dish I used to eat back in Rhode Island. I would only suggest sauting the garlic with the butter rather than adding to the breadcrumbs (it clumps up)...
1/3/2003
AWESOME! I made this EXACTLY as the recipe suggests, it definitely WAS NOT soggy, it was DELICIOUS! I melted my butter in the casserole dish in the oven, with the garlic in at the same time-th...
1/19/2007
I added the crushed garlic with the butter and put it in the oven for a couple minutes before adding the scallops and crumb topping. Delicious. I'll be making these again soon.
9/23/2006
I halfed the recipe and added a tsp of crushed red pepper with the bread crumbs (Me and my hubby love spicy food!). It turns out SO good! My hubby loves it! Thanks!