Baked Scallops

Baked Scallops

Fear the sear?  To some of us, scallops have been a scary thing to cook—$16 worth of seafood and the recipe says, “Sear on both sides”, period.  Granted, that technique takes a little practice, a good eye for the best looking scallops, and a giant leap of faith.  So, here’s a fool proof way to do a quick, delicious, non-scary pan-full of scallops—a little heat, a little crunch, and a big taste.

  • About 1 lb scallops—whether the small bay scallops or the larger sea scallops—try to get “dry pack” if you can find them—otherwise, be sure to rinse and dry scallops thoroughly before using
  • 1-1 ½ cups fresh bread crumbs from day old bread, toasted lightly in non-stick skillet, then set aside
  • Salt and pepper to taste
  • ½ tsp paprika
  • Cayenne pepper to taste
  • ¼ cup grated Parmesan cheese
  • 2 tblsp chopped parsley
  • ¼ cup butter
  • 1-2 tblsp olive oil
  • Panko bread crumbs if needed

Mix dry seasonings with cheese and parsley.  Melt butter in skillet, then add bread crumbs– toss lightly—then add cheese, parsley and spices and mix well.  If mixture seems dry, add a little olive oil—if bread crumbs seem too wet, add some Panko crumbs.  Spread crumbs evenly over scallops.

Heat oven to 400’ and lightly oil a metal pan.  Bake for 15 to 18 min, depending on scallop size—top will be nicely browned.  Good with a lemony, dill tartar sauce.

The Kitchen Hive

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