Scallops Harborside Style
Harborside-style scallops featuring tender, perfectly broiled seafood topped with seasoned crumbs, garlic salt, and paprika, ideal for seafood lovers and elegant dinners.
Ingredients
Instructions
- If using large-sized sea scallops, slice horizontally through the center.
- Place scallops in an oven pan containing a little butter and sherry.
- Sprinkle with topping made of crumbs, garlic salt, and paprika.
- Dot with butter and broil until done, about 5 to 7 minutes.
- Serve with lemon wedges.
Tips & Substitutions
For optimal flavor, use fresh scallops and adjust the garlic salt and paprika based on your spice preference. If you don't have sherry, a splash of white wine can work as a substitute. For a crunchier topping, consider mixing in some grated Parmesan cheese with the bread or cracker crumbs. This dish pairs wonderfully with a side of the Mashed Potato And Creamed Cheese Casserole.
Serving Suggestions
Serve these scallops with fresh lemon wedges for a zesty touch. They pair excellently with a crisp green salad or steamed vegetables for a light meal. For a heartier side, consider serving with Make Ahead Potatoes, creating a delightful balance of flavors.
Storage & Reheating
Store leftover scallops in an airtight container in the refrigerator for up to 2 days. To reheat, place them under the broiler for a few minutes until warmed through, or gently warm in a skillet with a bit of butter to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Scallops Harborside Style contains roughly 389 calories, with 5g protein, 63g carbohydrates, and 14g fat. It is a good source of vitamin A (17% of the Daily Value), iron (11% of the Daily Value), and protein (10% 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 and pat them dry before cooking. This helps achieve a better sear and prevents excess moisture that could make the topping soggy.
What can I substitute for garlic salt?
If you don't have garlic salt, you can substitute it with a mix of regular salt and garlic powder. A good ratio is 1 part garlic powder to 3 parts salt, allowing you to control the garlic flavor more precisely.
How do I know when the scallops are done cooking?
Scallops are done when they are opaque and firm to the touch. They should also have a slight golden crust on the outside from broiling. Be careful not to overcook them, as they can become rubbery.
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).