-
-
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."
Added to shopping list.
Go to shopping list.
Ingredients
50 m servings 363Original recipe yields 4 servings
- Adjust
- US
- Metric
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.
You might also like
Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 8701180 Ratings
-
-
-
-
-
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. ...
Most helpful
Most positive
Least positive
Newest
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!