This hands-off recipe for baked scallops is a great option for when you’re cooking for a group. There’s no flipping required, and each scallop is cooked through at the same time, so the dish can be served at once to everyone at the table while the scallops are piping hot.
Weathervane scallops are especially sweet and buttery, making them a wonderful contrast to a crispy and garlicky breadcrumb topping.
By Wild Alaskan Company
Prep time
10 minutes
Cook Time
10 minutes
Total time
20 minutes
Yield
5 servings
Ingredients
Instructions
1. Arrange top rack in oven 4 to 6 inches away from broiler element. Then, preheat oven to 375F.
2. Meanwhile, line a baking sheet with foil. Pat scallops dry with paper towels or a clean kitchen towel. Drizzle with oil and turn to coat, then arrange in single layer on baking sheet, leaving at least ¼-inch spacing between each scallop. Season with salt and pepper.
3. In a medium mixing bowl, combine breadcrumbs, melted butter, and garlic. Spoon on top of each scallop, then transfer to top rack of oven. Cook for about 8 minutes or until just opaque in appearance. Breadcrumbs should be slightly browned.
4. Turn broiler on high and broil until breadcrumbs are well-browned, about 1 minute. Keep a close eye on doneness to avoid burning.
5. Transfer to serving platter, along with any breadcrumbs that have fallen onto baking sheet. Garnish with parsley, if using, and enjoy immediately.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
