Baked Scallops Recipe

Scallops: These are the star of the dish, offering a tender and slightly sweet flavor. Fresh or thawed scallops work best.

Breadcrumbs: Used to create a crispy topping, adding texture to the dish.

Parmesan cheese: Adds a rich, savory flavor to the breadcrumb mixture.

Butter: Melted butter helps bind the topping ingredients and adds a luscious taste.

Lemon juice: Freshly squeezed lemon juice provides a bright, tangy contrast to the rich flavors.

Garlic: Minced garlic infuses the dish with a subtle, aromatic depth.

Salt: Enhances the natural flavors of the ingredients.

Black pepper: Freshly ground black pepper adds a hint of spice and complexity.

Parsley: Chopped fresh parsley is used as a garnish, adding a pop of color and freshness.

When preparing scallops, ensure they are thoroughly patted dry with a paper towel before placing them in the baking dish. This step is crucial as it helps the breadcrumb mixture adhere better and ensures a crispier topping. Additionally, avoid overcrowding the scallops in the dish; they should be in a single layer to cook evenly.

• scallops - Substitute with shrimp: Shrimp has a similar texture and mild flavor, making it a good alternative for scallops in baked dishes.

• breadcrumbs - Substitute with panko: Panko breadcrumbs provide a lighter, crispier texture compared to regular breadcrumbs, enhancing the dish's crunch.

• parmesan cheese - Substitute with pecorino romano: Pecorino Romano offers a similar salty and nutty flavor, though it is slightly sharper than Parmesan.

• melted butter - Substitute with olive oil: Olive oil can provide a rich flavor and moisture, making it a healthier alternative to butter.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidic and citrusy flavor, adding brightness to the dish.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it is less pungent and should be used in smaller quantities.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also introduce a different flavor profile.

• freshly ground black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but is slightly milder and less visually noticeable.

• chopped fresh parsley - Substitute with cilantro: Cilantro offers a fresh, herbaceous flavor, though it has a distinct taste that differs from parsley.

• Allow the baked scallops to cool completely before storing. This prevents condensation, which can make the dish soggy.

• Transfer the cooled scallops to an airtight container. If you have multiple layers of scallops, separate each layer with parchment paper to maintain the integrity of the breadcrumb topping.

• Store the container in the refrigerator. The scallops will stay fresh for up to 2 days. For optimal taste and texture, consume them within this timeframe.

• To reheat, preheat your oven to 350°F (175°C). Place the scallops in an oven-safe dish and cover with aluminum foil to prevent the breadcrumb topping from burning. Heat for about 10-15 minutes or until warmed through.

• For freezing, place the cooled scallops on a baking sheet lined with parchment paper. Ensure they are not touching each other. Freeze until solid, about 1-2 hours.

• Once frozen, transfer the scallops to a freezer-safe bag or container. Label with the date to keep track of freshness. They can be stored in the freezer for up to 3 months.

• When ready to enjoy, thaw the scallops in the refrigerator overnight. Reheat using the oven method mentioned above for the best results.

• Avoid microwaving the baked scallops as it can make them rubbery and the breadcrumb topping soggy.

• Preheat your oven to 275°F (135°C). Place the leftover baked scallops in an oven-safe dish. Cover the dish with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes, or until warmed through.

• For a quicker method, use a microwave. Place the scallops on a microwave-safe plate and cover them with a damp paper towel. Heat on medium power for 1-2 minutes, checking halfway through to ensure they don't overcook.

• If you prefer a stovetop method, heat a non-stick skillet over medium-low heat. Add a small amount of butter or olive oil. Place the scallops in the skillet and cover with a lid. Heat for about 3-5 minutes, turning occasionally, until they are warmed through.

• To retain moisture and flavor, you can also steam the scallops. Place them in a steamer basket over simmering water. Cover and steam for about 5-7 minutes, or until heated through.

• Oven: Used to bake the scallops at a consistent temperature of 400°F (200°C).

• Mixing bowl: Used to combine the breadcrumbs, parmesan cheese, melted butter, lemon juice, minced garlic, salt, and pepper.

• Baking dish: Holds the scallops in a single layer for even cooking and browning.

• Measuring cups: Used to measure out the breadcrumbs, parmesan cheese, and melted butter accurately.

• Measuring spoons: Used to measure the lemon juice and any other small quantity ingredients.

• Garlic press: Used to mince the garlic clove efficiently.

• Knife: Used to chop the fresh parsley for garnishing.

• Cutting board: Provides a safe surface for chopping the parsley.

• Spoon: Used to mix the ingredients in the mixing bowl and to sprinkle the breadcrumb mixture over the scallops.

• Oven mitts: Used to safely handle the hot baking dish when removing it from the oven.

Prep ingredients in advance: Measure and mix breadcrumbs, parmesan cheese, and other dry ingredients the night before.

Use pre-minced garlic: Save time by using store-bought minced garlic instead of mincing fresh cloves.

Melt butter in microwave: Quickly melt butter in the microwave instead of using a stovetop.

Line baking dish: Use parchment paper to line the baking dish for easy cleanup.

Preheat oven early: Start preheating your oven while prepping ingredients to save time.