The Best Buttery Scallop Recipe (And They're Baked!)
Posted by : Wild For Salmon /
Did you ever feel a bit intimidated by seared scallops? They are so melt-in-your-mouth delicious when done right but there's a thin line between perfectly prepared and terribly wrong - a line that's quite easy to cross when you're casually cooking at home for friends or family. That's why the Baked Scallop recipe below, borrowed from Healthy Recipes Blog, caught our attention. Baking (with a set timer, of course) proved to be a much easier way to monitor the scallops' progress and serve them at the perfect opportunity. The buttery sauce that results is to die for as well!
- 2 lb. large Wild for Salmon scallops
- 6 tablespoons unsalted butter, melted
- 2 tablespoons dry white wine
- 1 tablespoon fresh lemon juice
- ½ cup grated Parmesan cheese plus ¼ cup more for topping
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon fresh garlic
- 1 teaspoon parsley
- ⅛ teaspoon cayenne pepper
- ¼ teaspoon sweet paprika
- 2 tablespoons chopped fresh parsley
- Preheat oven to 350 degrees F.
- Rinse the scallops and pat dry. Place in a lightly greased casserole dish.
- In a small bowl, use a fork to mix together the butter, wine, lemon juice, ½ cup Parmesan, salt, pepper, garlic powder, dried parsley and cayenne. Set aside for a couple of minutes until mixture thickens.
- Spoon a little of the mixture on top of each scallop.
- Cover the pan with foil and bake until scallops are cooked through and opaque, and their internal temperature is 115 degrees F. This should take about 25 minutes if your scallops are extra large, less if they’re smaller, so start checking after 20 minutes.
- Uncover the scallops, sprinkle with the remaining ¼ cup cheese and paprika (mostly added for color), and broil for 1 minute. Sprinkle with parsley and serve!
Did you ever try baking scallops or preparing them in a unique way? Let us know!