Baked Scallops


  • 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


  • heat kitchen appliance to 350 degrees F.
  • Rinse the scallops and pat dry. Place in a very gently lubricated casserole dish.
  • in a very little bowl, use a fork to combine along the butter, wine, juice, 1/2 cup Parmesan, salt, pepper, garlic powder, dried parsley and cayenne. put aside for a handful of minutes till mixture thickens.
  • Spoon a bit of the mixture on prime of every scallop.
  • cowl the pan with foil and bake till scallops square measure braised through and opaque, and their internal temperature is a hundred and fifteen degrees F. this could take concerning twenty five minutes if your scallops square measure size, less if they’re smaller, therefore begin checking once twenty minutes.
  • Uncover the scallops, sprinkle with the remaining 1/4 cup cheese and paprika (mostly other for color), and broil for a moment or 2 to brown. Sprinkle with parsley and serve. 


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