Scallops Edwardo
Delicate scallops topped with a flavorful garlic and Romano cheese breadcrumb crust, baked to perfection. Perfect for seafood lovers and elegant dinners.
Ingredients
Instructions
- Melt butter in a saucepan.
- Stir in bread crumbs.
- Add garlic, paprika, Romano cheese, and white wine to taste.
- Mix to make a thick mixture.
- Place scallops in a casserole or shallow baking pan with butter.
- Spread bread crumb mixture on top of scallops.
- Bake at 400°F for 20 to 30 minutes, or until scallops are white and firm.
Tips & Substitutions
For a twist, consider using panko breadcrumbs instead of regular bread crumbs for added crunch. If you want to reduce fat, substitute half the butter with a low fat option, like Low Fat, Low Cholesterol Lite N' Creamy Garlic Dressing, to maintain flavor. Adding lemon zest can enhance the dish's freshness, and don’t hesitate to experiment with herbs like parsley or thyme for extra flavor.
Serving Suggestions
Serve Scallops Edwardo with a side of Belgium Potatoes to soak up the buttery flavors. A fresh salad, like Vada's Salad Dressing, complements the richness of the scallops beautifully. A crisp white wine, such as Sauvignon Blanc, pairs well, enhancing the dish's seafood notes while providing a refreshing contrast.
Storage & Reheating
Leftover Scallops Edwardo 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 10-15 minutes until warmed through. Avoid microwaving, as it can make the scallops rubbery. For best results, consume leftovers promptly.
Nutrition & Diet Analysis (per serving)
Each serving of Scallops Edwardo contains roughly 288 calories, with 9g protein, 25g carbohydrates, and 7g fat. It is a good source of protein (18% of the Daily Value), calcium (17% of the Daily Value), and iron (12% 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 make sure to thaw them completely before cooking. Thaw them in the refrigerator overnight for best results. Pat them dry to ensure the breadcrumb mixture adheres well and to prevent excess moisture from affecting the baking process.
What can I substitute for Romano cheese?
If you don’t have Romano cheese, you can substitute with Parmesan cheese, which offers a similar sharp flavor. Alternatively, for a dairy-free option, try a nut-based cheese or nutritional yeast, which can provide a cheesy flavor without the dairy.
How can I tell when the scallops are done cooking?
Scallops are done when they are opaque, white, and firm to the touch, usually after about 20-30 minutes at 400°F. Overcooking can make them rubbery, so keep an eye on them and check for doneness a few minutes before the recommended time.
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).