Scallops have a way of elevating any dinner to a special occasion, don’t they? Now, I've got a scrumptious baked scallop recipe that I'd like to share with you, handed down from my dear neighbor Betty many springs ago. She first served these buttery morsels during a quaint dinner gathering, and everyone simply fell in love. If you’re looking to impress at your next gathering or just want a delightful twist to your dinner routine, this baked scallop recipe is a simple yet elegant choice.
Baked scallops are wonderfully versatile, and there are several ways to round out your meal with them. I personally love serving them alongside a fresh garden salad tossed with a light vinaigrette, or over a bed of linguine for a more filling dish. For a touch of rustic charm, some warm crusty bread on the side does wonders for soaking up all that delicious, buttery juice!
Betty’s Baked ScallopsServings: 4
Ingredients1 pound sea scallops, rinsed and patted dry
2 tablespoons unsalted butter, melted
3 cloves garlic, minced
1/2 cup bread crumbs
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh parsley
1 lemon, cut into wedges for serving
Directions1. Preheat your oven to 400°F (200°C).
2. In a medium bowl, mix together the melted butter and minced garlic.
3. In another bowl, combine bread crumbs, Parmesan cheese, salt, and black pepper.
4. Dip each scallop into the butter mixture, then coat generously with the bread crumb mixture. Place the coated scallops in a baking dish.
5. Sprinkle any remaining bread crumb mixture over the scallops in the dish.
6. Bake in the preheated oven until scallops are firm and opaque, about 18-20 minutes.
7. Garnish baked scallops with chopped parsley and serve with lemon wedges on the side.
Variations & TipsFor an added kick, a sprinkle of crushed red pepper in the bread crumb mix can do wonders. Substituting the parsley with a bit of chopped fresh basil or dill can offer a different yet delightful herby note. For those who can’t get enough cheese, mixing in some shredded Gruyère with the Parmesan provides a lovely depth of flavor.
