Recipes Seafood Shellfish Scallops Dinah's Baked Scallops 4.4 (258) 202 Reviews 9 Photos This is my favorite way to prepare scallops. They're so flavorful they don't really need much more than a little butter and lemon. I like to serve them with a nice rice pilaf and vegetable. Recipe by Dinah Updated on September 28, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 9 9 9 9 Prep Time: 20 mins Cook Time: 15 mins Total Time: 35 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Ingredients 20 buttery round crackers, crushed black pepper to taste 1 teaspoon garlic powder 1 pound sea scallops, rinsed and drained ½ cup butter, melted ¼ cup dry white wine ½ lemon, juiced 1 tablespoon chopped fresh parsley, for garnish Directions Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish. Combine crushed crackers, black pepper and garlic powder 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. I Made It Print Nutrition Facts (per serving) 431 Calories 32g Fat 15g Carbs 20g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 431 % Daily Value * Total Fat 32g 40% Saturated Fat 16g 81% Cholesterol 97mg 32% Sodium 530mg 23% Total Carbohydrate 15g 6% Dietary Fiber 1g 4% Total Sugars 1g Protein 20g Vitamin C 15mg 74% Calcium 57mg 4% Iron 1mg 7% Potassium 402mg 9% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved