Awesome Baked Sea Scallops Recipe
Large sea scallops are combined with garlic, shallots, butter, and bread crumbs then baked to perfection. Being from Maine, we love our seafood, and this is one of the greats!
Delicious baked scallops with butter and garlic. Bay scallops are the little ones and they tend to be sweeter tasting than sea scallops.
Our first scallops recipe, and it was great! Something to feed those members of the family that might not naturally be big on seafood...
This recipe was awesome! I didn't have enough scallops for the full recipe and there were only 2 of us, so I tried to cut the measurements accordingly. I added a splash of white wine to the mixture and I think the sugars in the wine helped to carmelize the mixture around the scallops. I plan to make this again and add some lump crab meat. I didn't quite understand other's comments about having too much topping, what I didn't need on top of the scallops fell around the scallops and created this wonderful sauce; the shallots and butter and wine created this awesome sauce that I wish I had something to serve it on top of, like a pasta. This is definitely a keeper.
This recipe was very good and very easy to make. I made the baked scallops and served them over a bed of orzo pasta with some asparagus on the side...and my husband and I loved it!
i kept pretty true to the recipe except i didn't have shallots so just used onion and forgot to put in the nutmeg. for me, this recipe was just too heavy and fattening. i found the buttery/oily bread crumb mixture to be overbearing and felt that it overshadowed the scallops. wanted to try it because it sounded quick and easy and i had all the ingredients. it was easy, but it just seemed like a waste of the scallops. my husband, who loves scallops, hardly touched them.
Very good! I followed the recipe as written, except I subbed green onions instead of the shallot (because I had it on hand), and used half panko breadcrumbs and half regular (I only had a 1/2 cup of each on hand), and it was excellent. My scallops were still a bit underdone after 14 minutes, we needed more like 18. Served with chive mashed potatoes and steamed asparagus.