Scallops - Baked
Baked scallops with a flavorful herb and breadcrumb topping offer a delightful seafood dish perfect for elegant dinners or special occasions, combining rich butter, fresh herbs, and tender scallops.
Ingredients
Instructions
- Melt 3 tablespoons of butter or margarine.
- Add chopped parsley, tarragon leaves, minced garlic, and chopped leeks; mix well.
- Add bread crumbs to the mixture and combine.
- Arrange 6 scallops in each of 8 shells or small individual casseroles.
- Top each with 1 tablespoon of the breadcrumb mixture.
- Bake in a preheated oven at 500°F for five minutes.
Tips & Substitutions
For a richer flavor, consider using garlic butter instead of regular butter. You can substitute the scallops with shrimp or crab meat if desired. If you don't have fresh parsley, dried parsley can work in a pinch, but reduce the amount. Make sure not to overbake the scallops to maintain their tender texture. Pairing this with a crisp white wine enhances the meal experience.
Serving Suggestions
Serve the baked scallops with a light salad or steamed vegetables for a complete meal. They pair beautifully with a side of garlic bread to soak up any remaining butter sauce. For a more substantial dish, consider serving alongside Bill Paul'S Salmon Patties or a creamy risotto. A chilled white wine or sparkling water complements the flavors perfectly.
Storage & Reheating
Leftover baked scallops can 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 heated through. Avoid using the microwave, as it can make the scallops rubbery. Enjoy them as a quick lunch or dinner option.
Nutrition & Diet Analysis (per serving)
Each serving of Scallops - Baked contains roughly 352 calories, with 8g protein, 40g carbohydrates, and 18g fat. It is an excellent source of iron (25% of the Daily Value), and a good source of protein and dietary fiber. It also contributes 4g of dietary fiber toward your daily target.
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 make sure to thaw them completely and pat them dry before baking. This prevents excess moisture and helps achieve a nice crust on top. Adjust the baking time slightly if using larger scallops, ensuring they reach a safe internal temperature.
What can I substitute for bread crumbs?
If you don't have bread crumbs, crushed crackers or panko are excellent alternatives. For a gluten-free option, use almond flour or gluten-free bread crumbs. You can also add grated Parmesan cheese to the mixture for added flavor and texture.
How can I tell when the scallops are done baking?
The scallops are done when they are opaque and firm to the touch. They should not be rubbery or overly chewy. Keep an eye on them while baking, as they cook quickly at high temperatures. If they start to brown too much, you can cover them loosely with foil.
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).