Scallops Recipes


Baked Scallops

Serves 4

20 buttery round crackers, crushed

black pepper to taste

1 teaspoon garlic powder

1 pound sea scallops, rinsed and drained

1/2 cup butter, melted

1/4 cup dry white wine

1/2 lemon, juiced

1 tablespoon chopped fresh parsley, for




Preheat oven to 350 degrees F (175 degrees C).

Lightly grease an 8x8 inch baking dish.

Combine crushed crackers, black pepper and garlic powder in a small bowl. Press scallops into mixture so that they are evenly coated, and place them in the greased baking dish.

In a separate bowl, mix together melted butter, wine and lemon juice; drizzle mixture over scallops.

Bake in preheated oven until scallops are lightly browned, about 15 minutes. Garnish with chopped parsley.


Seared Scallops

Serves 4

1 to 1 1/4 pounds dry sea scallops, approximately 16

2 teaspoons unsalted butter

2 teaspoons olive oil

Kosher salt

Freshly ground black pepper



Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.

Add the butter and oil to a 12 to 14-inch sauté pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.


Broiled Scallops      

Serves 3

1 1/2 pounds bay scallops

1 tablespoon garlic salt       2 tablespoons butter, melted

2 tablespoons

lemon juice



Turn broiler on.

Rinse scallop and place in a shallow baking pan. Sprinkle with garlic salt, melted butter or margarine and lemon juice.

Broil 6 to 8 minutes or until scallops start to turn golden. Remove from oven and serve with extra melted butter or margarine on the side for dipping.



Sauteed Scallops


1 lb. fresh scallops with shells

1/4 c. butter

1 clove garlic, minced

1/2 tsp. salt

1/2 tsp. pepper

1 tbsp. chopped fresh parsley



Wash and pat dry scallops. Melt butter in heavy skillet over low heat. Stir while adding garlic, salt, pepper and parsley. When butter begins to foam, add scallops. Saute until cooked which should take no longer than 3 minutes. Serve hot.