How To Cook Scallops Stovetop Food
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
DOWNEAST OVEN SCALLOPS
Make and share this Downeast Oven Scallops recipe from Food.com.
Provided by Aroostook
Categories Weeknight
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven 450 F degrees.
- Mix salt, peppers, crumbs together.
- Beat together egg and water.
- Roll scallops in crumbs.
- Dip scallops in egg wash.
- Roll scallops in crumbs.
- Place in greased baking dish.
- Let set for 30 minutes.
- Pour melted butter over scallops and bake.
MY VERSION OF 3 MINUTE(TOP OF STOVE) BAY SCALLOPS
Make and share this My Version of 3 Minute(Top of Stove) Bay Scallops recipe from Food.com.
Provided by mandabears
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in large skillet.
- Add garlic.
- Toss in Scallops and cook for about 2 minutes, until scallops are opaque, don't overcook.
- Add lemon juice and toss.
- Mix in bread crumbs until scallops are well coated.
Nutrition Facts : Calories 184.9, Fat 12.1, SaturatedFat 7.5, Cholesterol 57.8, Sodium 447.6, Carbohydrate 4.9, Fiber 0.1, Sugar 0.3, Protein 14
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- Remove catch muscle if needed. Rinse scallops under cold water and thoroughly pat dry with paper towels or a clean kitchen towel. Season with salt and pepper.
- Heat grapeseed oil in a large stainless steel, non-stick, or cast iron skillet over medium-high heat. Test the pan’s heat by sprinkling a tiny bit of water in it—if the water evaporates on contact, the pan is ready.
- Place scallops in the pan in a single layer, leaving about an inch of space between each one and working in batches if necessary. The first scallop should sizzle on contact with the pan; if not, wait a few seconds for the pan to get hot before adding the rest.
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