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  • Lynn Dugan

Oven Baked Scallops



Scallops are my favorite shellfish. I typically prefer the flavor of perfectly seared scallops, the ones with a golden finish. But you need a dry scallop for a good sear and when working from frozen, it is almost impossible. I found a better way to prepare scallops from frozen: oven bake them! I have made these a few times before posting this recipe and they have come out perfect each time. It is important to start the recipe with thawed scallops. By placing frozen scallops in a strainer and rinsing them under a stream of cool water while you prep the recipe, they should be sufficiently thawed for the recipe.


While the scallops are cooking, I quickly make whole grain angel hair pasta (to serve nested under the scallops) and roasted asparagus. This healthy meal assembles quickly with a delicious finish! Enjoy!


Oven Baked Scallops (serves 2-3)

1 pound frozen bay scallops, thawed

2 tablespoons butter, melted

1/3 cup whole grain bread crumbs

1 teaspoon onion powder

1 teaspoon garlic powder

½ teaspoon paprika

½ teaspoon dried parsley

¼ teaspoon salt


Preheat oven to 400 degrees. Combine breadcrumbs, onion powder, garlic powder, paprika, parsley, and salt. Set aside.


Place melted butter in a 8-inch square baking dish. Dry scallops with a paper towel and place in baking dish. Turn each scallop over to lightly coat with butter. Place scallops in a single layer. Sprinkle breadcrumb mixture over the scallops.


Bake in middle rack of oven until just firm, about 20 minutes. Enjoy!

MyPlate2Yours

Lynn Dugan

Registered Dietitian / Chef
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