Herb Baked Scallops(Jimmy'S Harborside Recipe)
Juicy scallops baked in a flavorful herb butter, perfect for seafood lovers. This dish features fresh parsley and basil, offering a fragrant, buttery taste that suits elegant dinners or casual gatherings.
Ingredients
Instructions
- Place scallops in a single layer in a large shallow baking dish.
- Pour melted butter or margarine over the scallops.
- Sprinkle with parsley, basil, salt, and pepper.
- Bake at 350°F for 5 minutes.
- Stir to coat well with the butter or margarine mixture.
- Bake for an additional 20 minutes or until tender.
Tips & Substitutions
For optimal flavor, use fresh scallops rather than frozen, as they tend to hold more moisture and taste better. If you're out of fresh herbs, dried parsley and basil can be substituted, but use half the amount. Consider adding a squeeze of lemon juice before serving for brightness. This recipe can also be adapted by adding breadcrumbs for a crunchy topping.
Serving Suggestions
Serve the herb baked scallops with a side of garlic bread or a fresh green salad to complement the flavors. A glass of white wine, such as Sauvignon Blanc, pairs beautifully with this dish. For a complete meal, consider serving it alongside pasta or rice, or even browse more seafood recipes for variety.
Storage & Reheating
Store any leftover scallops in an airtight container in the refrigerator for up to 2 days. When reheating, place them in a baking dish with a splash of water or broth, cover with foil, and warm in the oven at 350°F until heated through to prevent them from drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Herb Baked Scallops(Jimmy'S Harborside Recipe) contains roughly 122 calories, with 6g protein, 9g carbohydrates, and 9g fat. It is an excellent source of iron (60% of the Daily Value), vitamin C (34% of the Daily Value), and potassium (27% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 563mg per serving (24% 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, but it's important to thaw them completely before cooking. Ideally, place them in the refrigerator overnight or run them under cold water until thawed. This ensures even cooking and prevents the scallops from becoming rubbery.
What can I do if I don't have parsley or basil?
If you don't have parsley or basil, you can substitute with other herbs like thyme or oregano. Dried herbs can also be used; just adjust the quantity to about half, as dried herbs are more concentrated in flavor than fresh ones.
How do I know when the scallops are done?
Scallops are done cooking when they are opaque and firm to the touch. They should also have a slight golden color on the outside. Bake them for an additional 5 minutes if they still appear translucent, but be careful not to overcook, as they can become tough.
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).