Easy Scallops(And Sooooo Good!)
Succulent baked scallops infused with fresh parsley and basil, complemented by butter, perfect for seafood lovers seeking a simple yet flavorful dish.
Ingredients
Instructions
- Wash and drain the scallops.
- Place a single layer of scallops in a baking dish or pan.
- Dot the scallops with butter.
- Sprinkle with parsley, basil, and salt.
- Stir the scallops after 5 minutes.
- Bake at 350°F for 25 minutes.
Tips & Substitutions
For best results, choose dry scallops instead of wet ones for improved flavor and texture. If you don't have margarine, you can substitute with unsalted butter or olive oil. Adding minced garlic or a squeeze of lemon juice can enhance the dish. Remember to avoid overcooking the scallops to keep them tender. This recipe is a great introduction to American recipes featuring seafood.
Serving Suggestions
Serve these scallops with a side of garlic bread or a fresh green salad for a light meal. They pair beautifully with Cheesy Tuna Casserole for a delightful seafood feast. Drizzle some balsamic reduction over the top for added flavor, or serve alongside steamed asparagus for a vibrant plate.
Storage & Reheating
Leftover scallops should be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 350°F for about 10 minutes, or until warmed through. Avoid microwaving as it can make the scallops rubbery. Enjoy them in a salad or pasta dish for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Scallops(And Sooooo Good!) contains roughly 30 calories, with 0g protein, 0g carbohydrates, and 3g fat. Note that it is relatively high in sodium, at 1771mg per serving (77% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen scallops for this recipe?
Yes, you can use frozen scallops. Ensure they are fully thawed and patted dry before cooking to achieve a nice sear and prevent excess moisture. This will help maintain the texture and flavor of the scallops.
What can I substitute for parsley and basil?
You can use other fresh herbs like dill or cilantro as substitutes for parsley and basil, respectively. Dried herbs can be used as well, but use about one-third of the amount since they are more concentrated in flavor.
How do I know when the scallops are done cooking?
Scallops are done when they are opaque and firm to the touch. They should have a slight golden color on the outside. Overcooking will make them tough, so keep an eye on them during the last few minutes of baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).