Awesome Baked Sea Scallops

By Addie

"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!"

Ingredients

• 16 sea scallops, rinsed and drained
• 5 tablespoons butter, melted
• 5 cloves garlic, minced
• 2 shallots, chopped
• 3 pinches ground nutmeg
• Salt and pepper to taste
• 1 cup bread crumbs
• 4 tablespoons olive oil
• 1/4 cup chopped parsley
• Lemon wedges for garnish (optional)

Preparation

Step 1

1. Preheat oven to 425 degrees F.

2. Place scallops, melted butter, garlic, and shallots in a bowl. Season with nutmeg, salt, and pepper. Stir gently to combine. Transfer to a casserole dish.

3. In a separate bowl, combine bread crumbs and olive oil. Sprinkle on top of scallops.

4. Bake in preheated oven until crumbs are brown and scallops are done, about 11 to 14 minutes. Top with parsley, and serve with lemon wedges on the side.
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REVIEWS (393)

This is the first time I tried this receipe and indeed it was awesome. The only variation I used was freshly ground sea salt/freshly ground pepper blend, and 1/4 tsp nutmeg to taste. In addition, I used flavored breads crumbs as opposed to the plain bread crumbs. I used about a pound of scallops instead of the 16 as recommended in the recipe The dish was prepared and cooked in a 9 x 13 pyrex dish sprayed with a non-stick cooking spray.

These are better than awesome! Other reviewers noted not to use all of the topping the recipe calls for - I disagree. But instead of putting all of the topping on top of the scallops, I put a little dab on each scallop and scattered the rest of the topping around the scallops, allowing the topping to "soak up" the melted butter/garlic mix that I did not discard, but poured over and around scallops in the casserole dish - this came out crispy and delicious! And easy?? This is the first time I've ever cooked scallops (was always afraid to) and this recipe made me a whiz at it! Will be making this again!!

This recipe is awesome! I made this to the directions for my wife's 40th birthday party. The only problem is the guests wanted more! The only recommondation is you Must use Digby Scallops.

The bread crumb topping MADE this dish. My guests loved this recipe. Raved about it. Served with asparagus, orzo, and another baked Lemon garlic Tilapia dish on this site. They both baked together in the oven side by side, which made it very easy.

This recipe is great AND simple. I placed lightly sauted asparagus and sliced mushrooms in the bottom of an individual serving dish and placed the scallops on top. My husband loved it.

Definitely a keeper! I reduced the serving to one since I mainly just cook for myself. The only change I made was using chopped red onion since I did not have a shallot. If sea scallops were cheaper, I would make this more often!

This recipe is so quick & simple, yet elegant enough to serve to company. I have made it several times now and it has become a favorite of ours! I am so happy that I have found this recipe.

Very tasty recipe. I cut down the garlic to two cloves and still felt it was too overpowering due to the short baking time. Served with orzo pasta tossed with sauteed asparagus, mushrooms, garlic and parmesan cheese.

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!

This recipe was horrible. Way too much of the bread crumbs. They didn't seem to match with the scallops. The scallops were boring. Will not make this again.

When I read a recipe, if it sounds good, I will go to the grocery store and buy the things I do not have just to follow it to exactly as is. Then, after making it according to the recipe, I will make adjustments. This one needed no adjustments (well, it really didn't need any salt at all). In this case, I don't usually have shallots on hand and the ground nutmeg -- well it was sort of old. And when you pay $10 for 4 sea scallops you want the ingredients to be the very best! I LOVED this. I used plain unseasoned panko bread crumbs. When after 13 minutes they were brown enough I hit the broiler button -- perfecto! Browned, beautiful, and bubbling! I wish I had taken a picture!

As the title says, this recipe is AWESOME! Made this for my wife for Valentine's Day, and it was a huge hit. The only changes I made were to cut the garlic to 1 clove, add 2 tsp Old Bay seasoning and 1 tsp grated parmesean cheese to the breadcrumb mixture, add 2 tsp Old Bay the to the scallop marinade, and then cook the whole thing in a preheated iron skillet instead of a baking dish. The old bay added a wonderful undertone to the dish, and the iron skillet put a nice brown sear on the scallops

This is a great recipe. First time I made it I followed the directions exactly and loved it. The second time I replaced the bread crumbs with half the amount of panko and added fresh grated parmesan cheese. I also topped with fresh lemon juice once cooked (parsley optional). Have been cooking it this way ever since. Delicious!

Scallops are one of my favorite treats in restaurants, and I enjoyed trying this recipe. I will make again, with a couple of tweaks. The flavor was good, but I think I'm missing the zing of white wine in the sauce. I am not a big wine drinker or cook with it that often, but following the seasonings as directed I thought it was pleasant but unremarkable. 16 was slightly over a pound for me, and I thought there was wayyy too much butter for that amount. I tossed the butter with the scallops then actually drained some off and used that ~2.5 tbsp with ~1.5 tbsp oil for the crumb topping. And there was a lot of topping, I didn't use quite the whole amount but had a thick blanket, but as mentioned it does mix with the sauce and get crispy and good. For our tastes, I would have preferred a moist juicy layer of scallops topped with a few dollops of buttery breadcrumbs. I will use this recipe as a solid base in the future for my dream scallop dish, but as written it's very yummy too. Thanks for sharing.