Oven Roasted Scallops

Kathleen Riemer



★★★★★ 1 vote


1 1/2 pounds sea scallops (about 24)
1 large egg
1 tablespoon water
1/2 cup italian-seasoned breadcrumbs
1/4 teaspoon salt
1/4 teaspoon fennel seeds, crushed (optional)
2 tablespoons butter, melted
1 tablespoon lemon juice

How to Make Oven Roasted Scallops


  • 1Preheat the oven to 450 degrees. Rinse scallops, and pat dry with paper towels to remove excess moisture. Combine egg and water in a bowl; stir well. Combine breadcrumbs, salt, and fennel seeds, if desired. Dip each scallop into egg mixture; dredge in breadcrumb mixture. Place scallops on a lightly greased 10x15 inch rimmed baking sheet. Drizzle scallops with melted butter and lemon juice. Bake, uncovered, for 15 to 20 minutes or until scallops are golden.
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About Oven Roasted Scallops

Course/Dish: Fish, Roasts, Seafood