Dinah's Baked Scallops Recipe
This is my favorite way to prepare scallops. They're so flavorful they don't really need much more than a little butter and lemon. I like to serve them with a nice rice pilaf and vegetable.
Never attempted scallops before, but this recipe is definitely a keeper! I followed other suggestions and doubled the wine and lemon juice, and added fresh garlic instead of the powder. Perfect! What I would also suggest is NOT adding more cracker crumbs to each scallop - I scooped up extra crumbs and put them in the pan - turned out soggy (my fault!). I used Snackwell's cracked pepper crackers, and added 1/8 tsp salt - and used only 2 Tbl butter. The flavor was wonderful! Thanks so much for the recipe!
I have made this several times and love it. I am glad I read the reviews from others who had tried it. I did cut the butter down to 1/4 cup, added a splash of sherry, a couple dashes of hot sauce. I also added some old bay seasoning with the cracker crumbs when breading the scallops. I put the cracker crumbs, old bay, and garlic power in a plastic bag. Add the scallops and shake to coat then press any remaining loose crumbs into the scallops. If you spoon the liquid over the scallops you won't wash the crumb mixture off them. Baked as suggested but the last 2 minutes remove and sprinkle with parmesan cheese and broil the last 2 minutes. Will be making this one as often as possible.
I made the recipie exactly as stated, however, my whole family thought that these were drowning in butter. We usually prep our scallops in House Autry Seafood Breader, Seasonings and cook them in a bit of olive oil on the stove top. So these were super saucy, too heavy and not all that flavorful.
Perfect. For all the people who are boo-hooing about the butter, that's exactly how much they put in at a restaurant. That's why things taste so good there. You can put half on top, and serve the rest on the side. Definitely add some cayenne or a little hot sauce to the crumbs. Scallops should be seasoned with salt and pepper before rolling in crumbs. In fact, it's a lot easier to put the scallops (naked) in a baking dish, and put the crumb topping over. Also, a minute under the broiler makes it look nicer.
I actually made quite a few changes to this very easy recipe, but followed the concept and thought the outcome was delicious! Instead of crackers, I used panko bread crumbs seasoned with old bay and garlic powder. I also omitted the white wine and used only 3/4 of a stick of butter. I also sprinkled the remaining bread crumbs over the scallops after I poured the butter and lemon juice over them, which left some extra yummy crumbs to put on the rice!
Delicious baked scallops with butter and garlic. Bay scallops are the little ones and they tend to be sweeter tasting than sea scallops.
My husband thinks these scallops are better than any we have found in any restaurant.