Reheat them very gently, covered, in the microwave on 50% power. You can keep the leftovers for up to 3 days in the fridge, in a sealed container. This is actually one of my favorite way to serve this dish.

The hot buttery sauce wilts the leaves just enough to gently cook them. Mashed cauliflower also works well to soak up the tasty sauce.Īnother option is to use a bed of raw spinach leaves. You can obviously serve this dish on a bed of rice or pasta, but I usually serve it on top of cauliflower rice. This dish comes out of the oven quite saucy and the sauce is exquisite, so you should make the most of it. This worked beautifully, and the remaining ingredients remained the same - there was no need to increase their quantity. of jumbo scallops (12 per pound), so I had a total of 36 really big ones, and I cooked them in a 9 X 13 -inch pan. As you can see in the video below, I used 3 lb. VariationsĪ few tasty variations on this recipe include adding hot sauce for an extra kick, topping the dish with crumbled bacon, and adding chopped scallions.Īnother thing you can do is increase the quantities. But the best way to ensure they're done is to use an instant-read thermometer inserted through their side. You can always make a small slit in one of them to check. Try some of these great recipes today using Fishermans Market scallops that. Small ones, and especially tiny bay scallops, will become overcooked. Sea scallops and bay scallops are both delicious and healthy. Jumbo scallops (12 per pound) are perfect for this recipe. It's important to use large sea scallops in this recipe - the biggest you can find. The final step is to sprinkle the dish with more cheese and with paprika and broil it until the tops of the scallops are browned and crispy. Next, cover and bake them in a broiler-safe dish until cooked through, about 25 minutes in a 350☏ oven. You start by topping the scallops with a mixture of butter, wine, lemon juice, parmesan, and spices. Instructionsīaking scallops is easy! Scroll down to the recipe card for detailed instructions. Spices: I use garlic powder, dried parsley, cayenne pepper, and sweet paprika.Ĭhopped fresh parsley: I use it mostly for garnish, but it also adds flavor. Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could turn out too salty. Grated Parmesan cheese: Use finely grated cheese, not coarsely shredded. But it's OK to skip it if you're so inclined.įresh lemon juice: It's best to use fresh-squeezed lemon juice and not the juice that comes in a bottle. Unsalted butter: I'm partial to European butter, but any butter will be great.ĭry white wine: The wine adds a nice layer of flavor, and I like to drink it with the finished dish. Scallops Provenal: Fresh sea scallops that are lightly floured and then sauted in butter and white wine to create a deliciously flavorful. They are too small and will become overcooked. Large sea scallops: Small bay scallops won't work in this recipe. The exact measurements are listed in the recipe card below. You'll only need a few simple ingredients to make these amazing baked scallops. But I also make it often for my family, because it's truly easy to make.

I like to make this recipe for guests because it's foolproof and liked by everyone (a recent guest has declared it 'restaurant-level!'). Scallops are such a delightful way to enjoy seafood! I love them for their amazing flavor, and this particular recipe is especially good. It's ready in about 30 minutes, truly easy to make, and it's just perfect when served over cauliflower rice or mashed cauliflower! If making ceviche remember to use the freshest fish possible.This easy recipe for baked scallops with a wonderful sauce of butter, lemon, and Parmesan is my favorite way of cooking this delicious seafood. Try Vineet Bhatia’s Scallop, tuna and mango ceviche for a wonderful easy seafood starter, or Simon Hulstone’s visually stunning Scallop ceviche with golden beetroot recipe. Their sweet, light taste works particularly well in ceviche, the delicate South American dish of marinated raw seafood and herbs which makes a wonderful, healthy starter dish. Andrew MacKenzie’s easy scallop recipe is served with a Seaweed and kombu broth, or for a taste of luxury try Daniel Clifford’s Scallops with celeriac and truffle - your guests are bound to be impressed. Scallops are supremely light and for that reason make a great ingredient to be used in starters. The best method of fishing for scallops is hand-diving, a process where each scallop is individually selected by licensed divers, resulting in a better quality - albeit higher priced - product. Scallops have long held luxurious connotations, in part due to their delicate taste and pearly white flesh.

Scallop recipes