BAKED SCALLOPS
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish.
- Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkle this mixture over the scallops.
- Bake in pre-heated oven until scallops are firm, about 20 minutes.
Nutrition Facts : Calories 362.7 calories, Carbohydrate 15.6 g, Cholesterol 88 mg, Fat 19 g, Fiber 0.9 g, Protein 31.3 g, SaturatedFat 9.2 g, Sodium 564.5 mg, Sugar 1.3 g
SCALLOPS WITH HERBED BROWN BUTTER
Ask for "dry" scallops at your fish market; they are free of preservatives and release very little liquid while cooking, which is key to getting a good crusty sear.
Provided by Dawn Perry
Categories Herb Shellfish Quick & Easy Dinner Seafood Scallop Butter Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Heat oil in a large skillet over medium-high heat. Season scallops with salt and pepper and cook until deep golden brown on 1 side, about 3 minutes. Turn scallops and add butter and herbs to pan. Continue cooking, spooning butter over scallops often, until scallops are cooked through and butter is brown and smells nutty, about 3 minutes longer. Add lemon juice. Serve scallops with brown butter pan sauce.
MEDITERRANEAN-HERBED SCALLOPS RECIPE
Make a quick pasta dish with our Mediterranean-Herbed Scallops Recipe tonight. This scallops recipe is one of our favorites because it's so simple.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 4 servings, 1-1/2 cups each
Number Of Ingredients 13
Steps:
- Sprinkle scallops with pepper. Melt butter in large nonstick skillet on medium-high heat. Add single layer of scallops; cook 2 to 3 min. on each side or just until firm and browned on both sides. Remove from heat; cover to keep warm.
- Add tomatoes and garlic to skillet; cook and stir on medium heat 1 min. Stir in wine, broth and olives; simmer 2 min. or until liquid is reduced by half.
- Stir in 1 Tbsp. each chives, mint and lime juice. Add scallops; stir. Simmer on low heat 1 min. or until heated through. Add pasta; toss to coat. Transfer to bowl; top with cheese and remaining chives.
Nutrition Facts : Calories 420, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 590 mg, Carbohydrate 45 g, Fiber 3 g, Sugar 3 g, Protein 28 g
SEARED SCALLOPS WITH HERB BUTTER SAUCE
Make and share this Seared Scallops With Herb Butter Sauce recipe from Food.com.
Provided by KathyP53
Categories European
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat 12" nonstick skillet over medium-high heat for 1-2 minutes.
- Add 2 tablespoons olive oil and heat until quite hot.
- Pat scallops dry one more time and put them in the pan in a single, uncrowded layer.
- Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2-4 minutes.
- Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2-4 minutes.
- Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot.
- Let the pan cool for a minutes before you make the sauce.
- When pan has cooled somewhat, return it to medium heat.
- Add a piece of the butter and the shallots and saute until shallots begin to soften, about 1 minutes.
- Add wine and simmer until reduced by half, another 1-2 minutes.
- Add the herbs and lemon zest.
- Reduce heat to low, add the remaining butter, and whisk constantly until the butter melts into the sauce.
- Return the scallops and any accumulated juices to the pan.
- Gently roll the scallops in the sauce to warm them through.
- Taste for salt and pepper and serve immediately with lemon wedges on the side to squeeze over the scallops.
SIMPLE HERBED SCALLOPS
Living in Kansas, fresh seafood can be hard to come by. Luckily, frozen scallops aren't. This dish offers coastal flavor to those of us in the Midwest. -Sarah Befort, Hays, Kansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Place scallops in a greased 1-qt. baking dish. Mix 2 tablespoons melted butter, lemon juice, herbs, garlic salt and pepper; drizzle over scallops., Mix bread crumbs with remaining melted butter; sprinkle over top. Bake, uncovered, until scallops are firm and opaque, 20-25 minutes.
Nutrition Facts : Calories 260 calories, Fat 18g fat (11g saturated fat), Cholesterol 73mg cholesterol, Sodium 754mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 15g protein.
HERBED BAKED SCALLOPS
Make and share this Herbed Baked Scallops recipe from Food.com.
Provided by Tebo3759
Categories < 60 Mins
Time 35m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Arrange scallops in shallow baking dish.
- Dot with butter.
- Sprinkle on herbs plus salt and pepper to taste.
- Bake at 350 F for 5 minutes.
- Stir to coat scallops with butter mixture.
- Bake another 20 minutes or until tender (a little less time probably).
HERBED GARLIC BUTTER SCALLOPS WITH LEMONY FETA DRESSING.
This quick-cooking, easy skillet dinner comes together in less than 30 minutes. It's a touch buttery, colorful, healthy, and beyond delicious.
Provided by Tieghan Gerard
Time 25m
Number Of Ingredients 15
Steps:
- 1. Pat the scallops dry. Season with salt and pepper. 2. Heat 2 tablespoons olive oil in a large skillet over medium heat. When the oil shimmers, add the scallops and sear on both sides until browned, about 2-3 minutes. Add the butter, lemon zest, garlic, and crushed red pepper flakes. Cook until the garlic is fragrant and the scallops are opaque, about 3-4 minutes. Remove from the heat. 3. To make the dressing. Combine the remaining 1/4 cup olive oil, parsley, oregano, basil, green onions, olives, vinegar, and lemon juice. Add the feta and gently toss to combine. 4. To serve, plate the scallops and spoon over the feta and dressing. Season with flaky sea salt. Serve with crusty bread.
Nutrition Facts : Calories 431 kcal, ServingSize 1 serving
HERB-BAKED SCALLOPS
Easy enough for a weeknight dinner or for your kids to prepare with a little supervision. Use leftover sauce to season vegetables, rice, or potatoes as your side dish.
Provided by IrishEyes.NYC
Categories Very Low Carbs
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Put butter and seasonings in 13 x 9 baking pan and put prepared pan in oven; heat to 350 degrees (F).
- Rinse scallops in cold water; pat dry.
- Remove pan from oven; stir to combine melted butter and seasonings.
- Add scallops; toss in butter mixture.
- Return pan to oven; bake 15-25 minutes, stirring every 5-7 minutes to coat scallops with butter mixture.
Nutrition Facts : Calories 269.7, Fat 16.5, SaturatedFat 9.8, Cholesterol 90.7, Sodium 741.3, Carbohydrate 3.7, Fiber 0.1, Protein 25.6
BAKED SCALLOPS WITH HERBED BREADCRUMB TOPPING RECIPE - (4.7/5)
Provided by ldijoe
Number Of Ingredients 7
Steps:
- Pre-heat oven to 425 degrees Melt butter in heavy medium skillet. Stir in breadcrumbs, parsley, granulated garlic and lemon juice. Stir well. Brush glass dish with some of butter or pan spray. Place scallops in single layer in prepared dish. Top scallops with crumb mixture. Bake scallops until topping is golden. When done sprinkle with salt and pepper.
BUTTERY SCALLOPS WITH LEMON AND HERBS
Simple and very speedy, this dish shows off the sweetness and delicacy of fresh sea scallops, seasoned with only lemon, garlic, herbs and a sprinkle of red-pepper flakes. A little butter gives it a touch of richness, while the grated lemon zest adds brightness and a jolt of acid. You can serve this with a big green salad for a light meal, or over buttered noodles or mashed potatoes for something more substantial.
Provided by Melissa Clark
Categories quick, seafood, main course
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Season scallops lightly on both sides with salt and pepper.
- Heat a large, preferably nonstick skillet over medium-high. Add 3 tablespoons butter and let melt. Place seasoned scallops in the pan in a single layer without touching. (Do this in batches if necessary, using another tablespoon of butter if needed for the second batch.) Cook without moving until bottoms are golden brown, 3 minutes.
- Flip the scallops and add another tablespoon of butter to the pan. Stir in garlic and thyme, and cook until the garlic is fragrant, about 1 minute longer.
- If you took any of the scallops out of the pan to cook them in batches, put them back in now. Pour lemon juice on top of all the scallops, sprinkle with the lemon zest, and toss everything gently to combine.
- Transfer scallops to serving plates and sprinkle red-pepper flakes on top. Garnish with chopped soft herbs and lemon wedges, and serve immediately.
BAKED SCALLOPS WITH HERBED BREADCRUMB TOPPING
Categories Herb Bake Quick & Easy Scallop Bon Appétit
Yield Makes 2 servings; can be doubled
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F. Melt butter in heavy medium skillet. Brush 10-inch-diameter glass pie dish with some of butter. Place scallops in single layer in prepared dish. Sprinkle with salt and pepper. Add breadcrumbs and garlic to remaining butter in skillet. Stir over medium heat until crumbs are crisp, about 5 minutes. Mix in parsley and tarragon. Top scallops with crumb mixture.
- Bake scallops until topping is golden and scallops are opaque in center, about 10 minutes. Serve with lemon wedges.
BAKED SCALLOPS
This is another recipe that I clipped from the newspaper in 1984, which was attributed to then New York State Assemblyman George J. Hochbrueckner, who later was elected to Congress. I made this numerous times, serving it over rice, and always enjoyed the mild flavors. It is quick and delicious!
Provided by JackieOhNo
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small skillet, over medium heat, melt 1/2 T. butter. Stir in the breadcrumbs. Cook, stirring constantly, until golden, about 4 minutes. Remove from heat; reserve.
- Place 2 T. butter in a shallow baking dish. Place in a preheated 400 degree oven until butter melts.
- Remove baking dish from oven. Add scallops to the dish. Sprinkle with lemon juice, salt and pepper to taste, and the chopped chives. Toss until well coated. Drizzle cream over top. Sprinkle with reserved bread crumbs. Bake until bubbly and scallops are cooked through, 8-10 minutes. Sprinkle with crumbled bacon. Serve with rice.
Nutrition Facts : Calories 309.4, Fat 22.7, SaturatedFat 12.8, Cholesterol 92.6, Sodium 574, Carbohydrate 9.8, Fiber 0.3, Sugar 0.6, Protein 16.2
SEARED SCALLOPS WITH CITRUS HERB SAUCE
Be sure to pat the scallops with a paper towel to remove any excess moisture. This helps create that perfectly browned and flavorful scallop your better half will love. -April Lane, Greeneville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Pat scallops dry with paper towels; sprinkle with salt, pepper and paprika. In a large skillet, heat 2 tablespoons butter over medium-high heat. Add scallops; sear for 1-2 minutes on each side or until golden brown and firm. Remove from the skillet; keep warm., Wipe skillet clean if necessary. Saute garlic in remaining butter until tender; stir in sherry. Cook until liquid is almost evaporated; stir in the remaining ingredients. Serve with scallops.
Nutrition Facts : Calories 314 calories, Fat 18g fat (11g saturated fat), Cholesterol 101mg cholesterol, Sodium 691mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein.
HERBED SEAFOOD CASSEROLE
A friend shared this recipe when I needed a seafood dish for my annual Christmas Eve buffet. The casserole is wonderfully rich and creamy. When it comes to Christmas seafood casserole recipes, this is one of the best. -Donna Schmuland, Wetaskiwin, Alberta
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 12 servings.
Number Of Ingredients 25
Steps:
- Preheat oven to 325°. Cook rice according to package directions. Meanwhile, in a large skillet, heat butter over medium-high heat. Add celery, onion and carrot; cook and stir until crisp-tender. Add garlic, salt and pepper; cook 1 minute longer., Add to cooked rice. Stir in parsley and dill. Transfer to a greased 13x9-in. baking dish., Fill a large saucepan two-thirds full with water; bring to a boil. Reduce heat to medium. Add shrimp; simmer, uncovered, 30 seconds. Add scallops; simmer 2-3 minutes longer or just until shrimp turn pink and scallops are firm and opaque. Drain, reserving 1 cup cooking liquid. Place seafood in a large bowl; stir in crab., In a small saucepan, melt butter over medium heat. Stir in flour until blended; gradually stir in cream and reserved cooking liquid. Bring to a boil; cook and stir 2 minutes or until thickened and bubbly. Reduce heat. Stir in cream cheese, dill and seasonings until smooth. Stir into seafood mixture., Pour over rice mixture. Toss bread crumbs with melted butter; sprinkle over top. Bake, uncovered, 50-55 minutes or until golden brown. Let stand 10 minutes before serving.
Nutrition Facts : Calories 404 calories, Fat 20g fat (12g saturated fat), Cholesterol 150mg cholesterol, Sodium 616mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 1g fiber), Protein 26g protein.
BAKED SCALLOPS
Through the years I have tried to accumulate a collection of recipes that can be prepared very quickly but are still quite elegant. This is one of those dishes. It can easily be doubled or tripled as needed. Also, it can be baked in individual dishes for ease in serving. It can be a first course or a main dish.
Provided by Normaone
Categories Winter
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450^F.
- In a medium skillet, melt butter and brush some of the butter over a ten inch glass pie plate.
- Put the scallops in the dish and sprinkle with salt and pepper.
- Add breadcrumbs and garlic to the butter in the skillet and stir over medium heat until the crumbs are crisp, about 5 minutes.
- Mix in parsley and tarragon.
- Top the scallops with the crumb mixture.
- Bake until top is golden and scallops are opaque in center, about 10 minutes.
Nutrition Facts : Calories 476.6, Fat 15.9, SaturatedFat 8.1, Cholesterol 87.1, Sodium 756.9, Carbohydrate 44.9, Fiber 2.8, Sugar 3.4, Protein 36.9
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