Wednesday, March 6, 2019


An easy recipe for baked scallops with a wonderful sauce of butter, lemon and Parmesan.
How to serve these baked scallops?
The dish comes out of the oven quite saucy and the sauce is exquisite, so make the most of it. If you don’t mind carbs/gluten, serve these baked scallops on a bed of rice. Thick slices of crusty bread are another yummy option.

If you’re on a low carb and/or gluten free diet, cauliflower rice is the perfect solution for you.

I sometimes use a bed of raw spinach leaves when I serve these scallops. The hot buttery sauce wilts the leaves just enough to gently cook them. This is actually one of my favorite way to serve these baked scallops.

Are scallops healthy?
Yes, scallops are healthy, unless of course you’re allergic or have special concerns regarding heavy metal exposure. But for most people they are a very healthy choice. It’s true that in this recipe the scallops are baked in a rich buttery sauce. But new research tells us that saturated fats are not necessarily bad for us.

  • 2 lb. large sea scallops (15 per pound)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons dry white wine
  • 1 tablespoon fresh lemon juice
  • 1/2 cup grated Parmesan cheese, plus 1/4 cup more for topping
  • 1 teaspoon coarse kosher salt (or 1/2 teaspoon sea salt)
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon sweet paprika
  • 2 tablespoons chopped fresh parsley

  1. Preheat oven to 350 degrees F.
  2. Rinse the scallops and pat dry. Place in a lightly greased casserole dish.
  3. In a small bowl, use a fork to mix together the butter, wine, lemon juice, 1/2 cup Parmesan, salt, pepper, garlic powder, dried parsley and cayenne. Set aside for a couple of minutes until mixture thickens.
  4. Spoon a little of the mixture on top of each scallop.
  5. 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.
  6. Uncover the scallops, sprinkle with the remaining 1/4 cup cheese and paprika (mostly added for color), and broil for a minute or two to brown. Sprinkle with parsley and serve.
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