baked sea scallops
I absolutely love good seafood, and the only problem with living in the middle of the country (Wichita, Kansas) is that you need to make sure that “fresh” seafood you’re getting from your fishmonger is actually, really, honest-to-goodness FRESH. This recipe is surprisingly easy to put together, and if you want that added touch, check out my: Heart's of Palm sauce recipe... excellent.
Blue Ribbon Recipe
What an easy way to cook scallops! The Hearts of Palm Sauce really added to the taste of this recipe. I can't wait to serve it to my seafood loving friends. This is a very tasty dish to serve on a special occasion.
prep time
10 Min
cook time
20 Min
method
Bake
yield
4 serving(s)
Ingredients
- 4 tablespoons sweet butter, unsalted
- 1 1/2 pounds fresh or frozen sea scallops
- 1 teaspoon onion powder
- 1 teaspoon paprika, sweet mild
- 1 teaspoon oregano, dried
- 2 cloves garlic, minced
- 1/4 cup parmesan cheese, freshly grated
- 1/4 cup panko bread crumbs
How To Make baked sea scallops
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Step 1If you want a great sauce that fits this recipe to a tea, then check out my Hearts of Palm sauce recipe... I got it from a German chef who lived on Grand Cayman Island.
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Step 2Preheat oven to 400 degrees F (200 degrees C), and place the rack in the middle position.
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Step 3Melt the butter in a small butter warmer, small saucepan, or you could always nuke it in the microwave. Chef's Note: We all use the microwave for a variety of purposes; however, when you use it to melt butter, slow is the way to go... a low setting for about 3 minutes.
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Step 4Pour the melted butter into a casserole dish; something around two quarts is perfect. Chef's Note: Since you will be using this dish for presentation, if you have something nice... use it.
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Step 5Place the scallops in the dish, and evenly distribute them in rows and columns over the butter.
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Step 6Take the breadcrumbs, onion powder, paprika, oregano, minced garlic and parmesan cheese, and combine in a small mixing bowl. Chef's Note: You best tools for doing this are your hands... that way you can break up any lumps.
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Step 7Sprinkle the mixture evenly over the scallops.
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Step 8Bake until scallops are firm; or until an instant-read thermometer reads 146f (64c) this will take about twenty minutes.
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Step 9How to Tell if a Scallop is Fresh Look: A good scallop will be cream colored or light beige. Scallops that are tinged with pink are too old and should be avoided. Moisture: Good scallops will be relatively dry. Scallops sitting in liquid are past their prime. Avoid Scallops that are sitting in a milky liquid. Smell: Fresh scallops have a slightly sweet aroma. Bad scallops smell like sulfur or ammonia. Touch: A fresh scallop will be firm to the touch. Scallops too old to eat are soft and slimy.
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Step 10Chef’s Note: Microwaving a scallop can cause it to explode… I HATE it when that happens.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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