Delicious Buttery Baked Scallops

This delicious scallops recipe is usually an enormous hit, whenever I make it. It’s so rich, buttery and flavorful. Everyone raves about it and asks for seconds!. i prefer to form this baked scallops recipe for guests because it’s foolproof and liked by everyone.

But I also make it often for my family, because it’s healthy, tasty, and truly easy to form. i'm a fan of baking. I do love my recipe for seared scallops and make it often. the gorgeous crust that forms on seared scallops is amazing.

Delicious Buttery Baked Scallops
Delicious Buttery Baked Scallops

And these broiled scallops are phenomenal. they're cheesy and delicious. But baking is far and away the simplest thanks to cook sea scallops. And when baked during a tasty sauce, they are available out so flavorful and succulent. These baked scallops begin of the oven quite saucy and therefore the sauce is exquisite, so make the foremost of it.


If you don’t mind carbs/gluten, serve these scallops on a bed of rice or pasta. If you’re on a low carb and/or diet, cauliflower rice is that the perfect solution for you. Mashed cauliflower also works well to take in the tasty sauce.

Delicious Buttery Baked Scallops

Ingredients:

  • 2 lb. large sea scallops (15 per pound)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons dry white wine
  • 1 tablespoon fresh lemon juice
  • 1/2 cup grated Parmesan cheese, plus 1/4 cup more for topping
  • 1 teaspoon coarse kosher salt (or 1/2 teaspoon sea salt)
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon sweet paprika
  • 2 tablespoons chopped fresh parsley

Instructions:

  1. Preheat the oven to 350 degrees F.
  2. Rinse the scallops and pat dry. Place in a lightly greased oven and broiler safe casserole dish.
  3. In a small bowl, use a fork to mix together the butter, wine, lemon juice, 1/2 cup Parmesan, salt, pepper, garlic powder, dried parsley, and cayenne. Set aside for a couple of minutes until the mixture thickens.
  4. Spoon a little of the mixture on top of each scallop.
  5. Cover the pan with foil and bake until scallops are cooked through and opaque, and their internal temperature is 115 degrees F. This should take about 25 minutes if your scallops are extra large, less if they’re smaller. So start checking after 20 minutes.
  6. Uncover the scallops, sprinkle with the remaining 1/4 cup Parmesan and with the paprika (mostly added for color), and broil for a minute or two to brown. Sprinkle with chopped parsley and serve

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