A wonderful Thanksgiving tradition. Every calorie is rich yet worthwhile! Just in case your oven differs, allow yourself a little more time to bake. Can be divided in half (use 3 eggs).
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
Ingredients
- 4 tablespoons butter, melted
- 1 ½ pounds bay scallops, rinsed and drained
- ½ cup seasoned dry bread crumbs
- ¼ cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon dried parsley
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Pour melted butter into a 2-quart oval casserole dish; add scallops and spread to form an even layer.
- Mix bread crumbs, Parmesan cheese, minced garlic, onion powder, garlic powder, paprika, and parsley together in a small bowl: sprinkle over the scallops.
- Bake scallops in the preheated oven until firm, about 20 minutes.
Nutrition Facts
| Calories | 363 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 88 mg |
| Dietary Fiber | 1 g |
| Protein | 31 g |
| Saturated Fat | 9 g |
| Sodium | 565 mg |
| Sugars | 1 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
I tried this, subbing chopped onion for onion powder, extra chopped garlic and no garlic salt, a lot of chopped fresh parsley instead of dried parsley, twice as much Parmesan cheese, half olive oil and half butter and no bread crumbs. And extra paprika. Served with pasta and Caesar salad. Perfection!
I love it
I even surprised myself! It was baked just right! Nice and firm. Cooked for 17 minutes. I added a side of parmesan rice and Quahogs!
Delicious and easy. Changes I made: 1. No breadcrumbs so replaced with hemp hearts (making it gluten free) 2. Substituted nutritional yeast for parmesan (to reduce dairy that I eat too much of) 3. NO minced garlic – seemed to me that the 1 tsp of powdered garlic was plenty 4. No parsley – had none on hand 5. Cooked an extra 5 minutes as some recommended 6. Did not use all the prepared mix, so saved about half to use again. I’ll try it with baked fish next. I will definitely make this again – with my changes!
I followed the recipe exactly as it was written, with the exception of using jarred garlic instead of fresh (I didn’t have fresh). Like some of the other comments, mine came out kind of mushy/wet, so I broiled it for just a couple of minutes which seemed to help. I feel like overall it was kind of bland, like it needed some lemon or something – it might have helped if I had used fresh garlic?
I I liked it! I did marinate in sesame oil, garlic, ginger and teriyaki, before baking it.
I followed the recipe as written but did susbstitute thawed frozen scallops but the dish was still amazing! My son is a huge scallops addict and he cannot get enough of this dish!
This is a really good simple recipe. I added a smidgen of salt and black pepper. I baked for 35 minutes because at 20 minutes it didn’t taste done to me. It tastes really good although the bread crumbs are a bit browner. I plated with sautéed mushroom and spinach and rice.
I am making this tonight, smells good!! I am eating now, delicious!!
I think there was too much butter. My scallops were frozen so maybe that was an issue.
Followed the recipe but will make changes if I make it again. It was too garlicky for our taste buds. But to each his own! I found that if it was served over pasta/rice/noodles etc. it did tone the garlic down.
Really Excellent and so easy to make. I used some very nice size fresh bay scallops and lots garlic, and paired them with Broccoli Fettucine Alfredo (Knorr’s, with some fresh broccoli florets added), and it was like fine dining at a great restaurant. Thanks for posting, it’s now an instant Classic Favorite!
NOT GREAT! SCALLOPS WERE OVER DONE! WILL NOT TRY THIS ONE AGAIN.
This recipe was so simple and easy I loved it it tasted great. I did add some lemon to it
Easy and delicious. Exactly how I like my recipes.
The best way to serve scallops! No kitchen smell and easy to prepare before company arrives. I popped it in the oven and served it over fresh linguini.
Great recipe and easy. I dried the scallops and added fresh parsley at the end.
Made this last night. Used fresh Onion & added fresh mushrooms & served it on top of Whole Grain Spaghetti, garnished with shaky Parmesan cheese & Oregano. Superb!
As a New Englander living in the south, I loved baked scallops, but no one offers them! I used frozen bay scallops, thawed them, and mixed them into the melted butter and minced garlic, plus I added 3 TBL sherry to it, and let them soak for an hour. They came out great and I will make them again!!
Delicious, tender and buttery. We loved it!
Made this tonight. Some things I WON’T do in my review: 1) Add three ingredients while subtracting two more, then praise my own creation. 2) Make scallops for my husband – who doesn’t like scallops – then dock two stars to reflect his anticipated disappointment. 3) Reduce this recipe to one servicing while adjusting the spice ratios up and down before finding Shangr-Li, thereby forcing you to find a common denominator (literally) among ingredients to replicate my masterpiece. – This recipe is excellent as written. Be sure to dry your scallops off with paper towel immediately before you bake them, lest they be soggy. – This recipe is quite rich. A small portion would make a nice appetizer, otherwise, servicing it over a starch (pasta, rice, even plantains) would work nicely. I will definitely try this again as a taco filling. – Since I made it AS IS, I can say that it’s quite garlicky, but that’s what I like. If you don’t like your food super garlicky, reduce the garlic powder and fresh garlic to half or a quarter. Garlic powder and fresh garlic do have distinct flavors, and the combo works awesome here. – If you like heat, add some cayenne pepper to the dry ingredients as you like. – A squeeze of lemon would be killer. Thank you for reading my review of the ACTUAL RECIPE. 🙂