For those of you who have been following our blog for a few years now, it’s no secret how much I love seafood!
Growing up on Long Island enabled me to eat fresh seafood on a regular basis and if I ate nothing else on the planet BUT seafood I would never complain.
So you have to trust me when I say …. If my website were to crash and burn tomorrow and you only have time to save and print ONE recipe ….
LET THIS BE THE ONE!!!!
These scallops are:
- so tender,
- cooked perfectly
- so filled with garlic and butter you won’t be able to stand it!
The secret to not overcooking scallops is to bake them at a high temperature and for a short time. Then the breadcrumbs get all crispy and crunchy filled with that garlic butter flavor too!…. ooohhh!!!
I am telling you this is one on my FAVORITE entrees of all time!
I use the big, wild sea scallops for this recipe. I cut them into fours just so they cook faster. I like sea scallops as an entrée better than the little bay ones. But you can use either one really.
Here is the difference between the sea scallops and bay scallops if you aren’t that familiar with them. Sea scallops are almost 4 times as big. They are meatier, firmer and I personally like them better.
If you are looking for a dish to impress your guests I would highly recommend this one. It comes together in less than 10 minutes and you can pair it with a nice big salad, a baked potato and asparagus (just my suggestion 🙂 )
I would also highly recommend starting your dinner with this delicious Crab Bisque Soup.
Can I just tell you? This is a dinner that is so easy to make and will give an amazing impression on your guests!Print
Big sea scallops topped with breadcrumbs, parmesan cheese and baked in butter and garlic until perfectly tender. A winner every time !!
- 1 Lb. Big Sea Scallops
- ½ Cup Breadcrumbs
- 1 teaspoon Onion Powder
- ½ teaspoon Paprika
- 1 teaspoon Parsley
- ¼ Cup Freshly Grated Parm cheese
- 4 Tbsp. Butter
- 3 Cloves Garlic, finely minced
- Preheat the oven to 400°.
- Combine the breadcrumbs, onion powder, paprika, parsley and cheese together in a large bowl.
- Add the scallops to the breadcrumb mixture and toss to coat.
- Melt the butter in a small saucepan over low heat. When it’s completely melted, add the garlic and cook or about 30 seconds until fragrant.
- Pour the melted garlic butter in a glass casserole dish and place the scallops on top, pouring all the remaining breadcrumbs on top.
- Bake for 15-20 minutes.
- Serve immediately with tartar sauce if desired.
PIN IT FOR LATER!