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Baked Scallops with Herbed Crumbs


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  • 2 Tbsp butter
  • 1 tsp chopped garlic
  • 1/4 cup chopped chervil (if unavailable use 2 Tbsp chopped tarragon)
  • 1/2 cup fresh bread crumbs
  • Salt to taste
  • 2 Tbsp butter
  • 8 jumbo scallops
  • Salt and fresh ground pepper
  • 2 Tbsp lemon juice
  • 2 Tbsp chopped chervil



Step 1

Preheat oven to 450. Heat butter and garlic in small skillet over medium heat for 30 seconds. Add chervil and bread crumbs. Toss together, season with salt and remove from heat. Cool.

Heat butter in nonstick skillet over high heat to sear the scallops. Season scallops with salt and pepper and sear about 1 minute per side until browned. Transfer scallops, along with browned butter to an ovenproof baking dish and sprinkle with lemon juice. Scatter over crumbs.

Bake for 4-5 minutes or until scallops are opaque and crumbs are golden. Serve at once with chopped chervil sprinkled over.

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