Oven Roasted Scallops

Kathleen Riemer




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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.
    Read more at mrfood.com/...1#EdACDrXvFUfKZeUT.99

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About Oven Roasted Scallops

Course/Dish: Fish, Roasts, Seafood

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