How Long Do Bay Scallops Take To Cook In Oven
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01/25/2007
Much praise! After reading the reviews, I was nervous that I might mess this recipe upwards some how only fifty-fifty I got it right! I nixed the garlic powder and onion powder and used panko for the breadcrumbs. And fifty-fifty though some reviewers mentioned that their dish turned out soggy, I added extra butter anyhow. Of grade, the one day that I needed fresh scallops, our seafood marketplace here at the beach was out! But frozen worked out but fine. Only permit the bag thaw out in a bowl of cold water for about 30 minutes and then dry out them between paper towels. The scallops turned out amazing. I am still getting compliments from my house! Cheers!
01/06/2007
These were delicious. I made sure they were very dry afterward I rinsed them. I combined the staff of life crumbs and fresh grated parmesan cheese, used old bay seasoning in place of the spices. I dipped them quickly in the butter so dredged them in the bread crumb mixture. The only matter I will try differently the next time is broilng them the last few minutes to make the topping a fiddling crunchier. I served this with Daddy'south fried corn equally another reviewer had suggested. Great dinner. Likewise bad I didn't accept anyone to share it with! (b/f doesn't like scallops so I made it for myself when he was out of town).
01/06/2007
This is 1 of the all-time scallop recipes we've tried. Nosotros used a parmesan that wasn't as plain every bit usual and it added a trivial more flavor to the baked on crust. Also, if you don't permit the scallops bear on the sides of the baking dish, they tend not to become "chewy". If you're heating this upward the next day be sure to put information technology back in the oven and not the microwave. This is a keeper!
01/02/2003
I made this for an appetizer. I used el-cheapo "scallop Medallions" which comes frozen from Sam'due south Club. They resemble the larger Body of water Scallops and obviously are not the same quality every bit truthful fresh Bounding main scallops, however, with this recipe, they tasted like the existent thing. To become a more than consistent looking scallop, instead of sprinkling the mixture over them, I recommend you start "scroll" them in the melted butter and and so "roll" them in the mixture in a carve up basin. Then identify them in the dish for baking.
09/24/2006
*****Succulent***** I have made this recipe many times and it'southward ever delicious! I ordinarily add 1 to 1 1/ii pounds of medium to large shrimp along with the scallops and then double the breadstuff crumb mixture. Leftovers are great also! If in that location are any! Thanks!
09/10/2002
This was keen, it reminded me of an Italian dish I used to eat back in Rhode Island. I would only propose sauting the garlic with the butter rather than calculation to the breadcrumbs (it clumps upwards). Thanks for the peachy recipe.
01/03/2003
Awesome! I fabricated this EXACTLY as the recipe suggests, it definitely WAS NOT soggy, it was DELICIOUS! I melted my butter in the goulash dish in the oven, with the garlic in at the same fourth dimension-this took about 3 minutes. I and so took the pan out of the oven, and followed the recipe. Outstanding flavour, and only took about 7 minutes to throw together! With a flake of rice and salad, this is a real winner.
01/19/2007
I added the crushed garlic with the butter and put it in the oven for a couple minutes before adding the scallops and crumb topping. Delicious. I'll be making these once more shortly.
09/23/2006
I halfed the recipe and added a tsp of crushed crimson pepper with the bread crumbs (Me and my hubby love spicy food!). It turns out SO good! My married man loves it! Thanks!
11/04/2002
I used baby bay scallops, and our family likes the taste, and the crunchy topping is great. However, nosotros agree that as a main course, it was but a niggling too much. If we make this again, information technology will be as an appetizer or a side dish.
x/20/2010
Smashing and piece of cake recipe! I melted the butter in a glass dish in the oven as it preheated and as well added the fresh minced garlic to the butter as well. Afterwards the butter was melted, I put the scallops in the dish and rolled them around before adding to a ziploc pocketbook that had the breadcrumb/parmesan mixture in it. This worked out perfectly to evenly comprehend the scallops and save fourth dimension also! I followed the recipe exactly except for blistering for fifteen minutes so broiling for ii more to make sure the top was crispy! This smelled Sooo skilful while baking and tasted great as well! The squeeze of lemon juice on each serving was a perfect way to heighten these scallops. I can't wait to make them over again. Thanks so much! Next time, I might add some Old Bay in place of the paprika as another reviewer suggested. I'1000 sure it volition be a swell variation too!
06/14/2007
Simple and quick, two of my favorite things in a weeknight recipe! I fabricated my own bread crumbs (two pieces of viii grain staff of life, processed until finely crumbled, and so toasted in a 400 degree oven for v minutes). I used garlic pulverisation in the crumbs, not on the scallops. I besides squeezed the juice of i lemon over the scallops before I added the toasted bread crumbs over the height. (The lemon really freshens the flavor.) Baked at 400 for 15 minutes. Cooking time will vary depending on the thickness of your scallops. **My trick - when yous press on a cooked scallop, it should "give" the same way the pad of your thumb does when pressed. Perfect doneness, every time!
08/08/2010
This was such a great and easy fashion to make scallops! I kept all of the spices the same - the only thing I changed was the technique. Beginning I put all the spices, breadcrumbs, and the garlic in a ziplock bag. Then I put the melted butter and the scallops in a basin and swished them around. And then I used a slotted spoon to fish out the scallops and added them to the ziplock bag of spices and shook the bag until the scallops were coated. Meanwhile I poured the remaining butter into a goulash dish and so put the breaded scallops on top. I baked them at 400 for 15 minutes and then broiled them for 5. I served the scallops over angel pilus.
04/24/2011
This was delicious and easy. I inverse it around a fleck. I substituted bread crumbs mixture for premade Panko parmesan herb bread crumbs..found in baking aisle of Kroger. Dipped scallops in butter and dragged them in crumb mixture. Last ii minutes of baking baked them to go them more than dark-brown and crispier. Served on top of vermicelli. Made a sauce on the stove peak with i cup of orange juice, 1T of dijon and 1t basil...poured over scallops and vermicelli...was delicious!
02/11/2002
I honestly had to chuckle at the many bad reviews this recipe got because it allegedly had "too much breadcrumbs." I can understand that it may incorporate more garlic than some people would like. However, at least here in New England, this type of dish is referred to as "baked scallop casserole." It's supposed to be bready. I'k not certain if it's just a regional recipe, but I've always had baked scallops prepared this manner. Perhaps people were but thrown off past the recipe's title. (PS I noticed that one reviewer said her breadcrumbs came out soggy. I take no idea on earth what she did, but I didn't get that outcome by far.) I worked in a restaurant for many years and believe that this recipe was very, very good. I already accept plans to make this dish again -- Soon!
01/22/2011
This was wonderful. I added shrimp to the recipe and put it on a cookie sheet lined with parchment paper so information technology wouldn't stick. Wonderful flavor. So we had a fisheman's plate with scallops and shrimp. If you get in equally it is then y'all can't go wrong this recipe.
eleven/06/2010
These were wonderful - after a petty modification. I coated the scallops in the melted butter and placed them in the dish. I used panko bread crumbs and fresh parsley and, what I retrieve is of import, moistened the mixture with boosted melted butter rather than using the crumbs dry out. I also left out the Parmesan cheese because for my tastes it didn't belong there. The 20 infinitesimal baking time was perfectly accurate. Succulent, but I don't think I would take cared for these then much had I prepared them exactly equally the recipe directed.
01/thirty/2006
Company Worthy! I dipped the sea scallops in melted butter, and so rolled in the breadcrumb mixture. I ran them under the broiler at the end to solve the "mushy breadcrumbs" some reviewers wrote about. Served over a bed of fresh babe spinach leafs, grape tomatoes, small-scale marinated mozzarella assurance, and a bootleg balsamic vinaigrette drizzed over all.
03/eleven/2003
Admittedly superb! Unlike the broiled scallop recipe, this one is non so dependant on the quality of scallops. I used the cheap-o frozen ones from Sam's and they still turned out GREAT! I used crushed stove top stuffing mix instead of bread crumbs for additional texture; and squeezed fresh lemon over it after baking. Dandy recipe.
08/12/2002
This is delicious. Unfortunately my husband didn't similar this. Not because of the recipe but he doesn't like scallops. I idea this dish was as good as any eating house. I used low fat marg. and left out the parsely and parmesan as I didn't take them.
12/24/2004
Delicious recipe for scallops! I used large scallops that I purchased at Costco - about 12 - and I dipped each in butter and so rolled in the breadcrumbs and placed in blistering dish. It was admittedly yummy! I likewise tried this on catfish and that was just as good. Put catfish fillets in lightly greased baking dish, drizzle butter on acme and cascade staff of life crumbs on meridian - both my hubby and his mom thought is was delicious. Ii new seafood recipes for me!!!! Thanks!
10/25/2006
I had to search for this recipe, and it was exactly what I had in my caput. It was actually expert, but I thought information technology was too much breading. More important is that I had the most gorgeous bay scallops, and their delicate taste was somewhat overpowered past the seasoning in the Italian breadcrumbs. Next time I would make my ain with subtle spices and use less. I take not tasted such sweetness since my Long Island childhood.
07/29/2006
We tried this recipe and information technology was dandy!! I fabricated it with 2 sides. One being cerise potatoes drizzled with olive oil and garnished with cilantro and chopped Garlic. I also included sauteed mushrooms which were dressed in olive oil and a little bit of seasoning salt. Volition defintely try once more. Loved it!!
05/03/2002
This was delicious! Instead of adding the garlic powder, I sauteed fresh garlic in the butter and added dill weed and lemon juice. The results were fantastic. My kids don't consume seafood, and so that'due south why I gave it a poor kid friendly rating. This is the first time I fabricated scallops, and I actually appreciated how easy and fourth dimension-saving this was to make! Thank you John!
06/12/2003
My husband brought home a bag of frozen bay scallops, and I had no idea what to do with them. I am not a seafood eater and therefore had no idea how to melt them. This recipe was easy, fast, and delicious. I fifty-fifty ate a serving of them. They were quite tasty. (I only can't become by the thought of eating a shellfish, only my hubby devoured them.) The natural liquid from the scallops blends with the butter and topping to brand sort of a bubbly creamy sauce. I didn't take onion powder, then I increased the garlic powder by half. I used California-style garlic powder with the parsley already in it, since I didn't accept parsley either. Definitely toss the garlic with the butter and scallops. The warm butter brings out the garlic flavor, and the garlic sort of infuses the butter. No reason not to give this dish 5 stars. Will make once more for a dinner party as an appetizer.
09/14/2003
This had a practiced flavour, but I did not like how the bread crumbs stayed dry on top of the dish - next time I would coat each scallop in butter and breadcrumbs before placing in dish. I used the big frozen scallops from Costco and had to cook about 10 minutes longer.
11/28/2002
Nosotros eat scallops often and I have cooked them many ways, simply this way has to be the best yet! This recipe is very easy to make and very delicious. Cheers! Maguy
02/xviii/2003
Would definately make again but with a few changes. I cut down the bread crumbs by half and withal had alot left over. Unless y'all like a super thick blanket of staff of life crumbs, it's but way as well much. I would too cutting down on the amount of butter past at to the lowest degree half. The scallops were "pond" in it. Likewise much unnecessary fat! Overall, this was a very elegant and rich dish when y'all actually want something special.
03/28/2006
The only change I made to this recipe is I baked them almost 7 minutes longer and did not experience soggy bottoms every bit other reviewers stated. I can't expect to effort this recipe on company! Thank y'all for sharing!
03/06/2005
This is a smashing recipe, so like shooting fish in a barrel to put together. The only thing I inverse was to use plain staff of life crumbs and to add together 3 strips of bacon, well cooked and crumbled into the topping. We loved the results! Thank you.
04/21/2003
I prefer the large sea scallops and cooked them for thirty minutes. This is the best baked scallop dish I've ever had aside from "Pesto/Wine sauted Scallops". This is like shooting fish in a barrel and as as good equally any gourmet eating place!! Thanks
12/27/2002
Yum. Very tasty, my hubby fifty-fifty ate them (kids are out for the night). I'1000 out of paprika then I used Old Bay seasoning as another reviewer suggested. Terrific, thank you John!
x/07/2003
I take used this recipe for over a year at present, and everytime I make this whether it merely be for myself or a guest, it merely gets better and amend. I admittedly will Non try some other scallop recipe since finding out about this one. Thank you for sharing !!!!
05/07/2003
And so I am however the world's worst cook....merely this made me look pretty darn skilful. I didn't use garlic - instead I used garlic salt. I also added crab and cooked information technology a little longer (well-nigh xxx minutes) to get a nice baked cheesey kind of sense of taste. Wonderful!!!!
ten/12/2002
This was great. Very good flavor. We used the large scallops crusade that is what we had and it still came out neat. Just remember to cook slightly longer if using the bigger scallops. It was not bad with lemon squeezed on top.
ten/10/2002
Fantabulous!! This was a hit with the hubby. It was so easy to make and even ameliorate to eat. Outset time I fixed it I scaled it down to serve ii people, but it was and then adept the next time I had to get out information technology at four just then we could have more the adjacent day! I have been adding some salad shrimp to the recipe also ever since. That just made it all the more delicious and stretches information technology much further. I will be making it for a dinner party next week and can't wait to hear the raves. I am going to get alee and make copies of the recipe before hand, because I know I everyone will want it!!! Keep upward the skilful work John!
03/14/2013
This wasn't bad, but I had higher expectations based on the reviews. I made the recipe as shown, but it seemed to have Manner too much breading (even subsequently tossing to coat all sides with the butter), so I only used about 75% of the bread nibble mixture. After 20 minutes, the scallops were perfectly done, but the breading was however soggy. Maybe it's my oven. I will try once again, merely either in the broiler or with a higher temperature setting, and definitely less breading.
07/28/2003
Splendid! I did brand a few adjustments to arrange my fams taste. Added 1 teaspoon of garlic salt to melted butter plus one tablespoon Sauterne wine and 1/four cup shallots(utilize 'em or loose 'em thing). Decreased onion and garlic powders to 1/2 teaspoon, omitted garlic cloves, used Panko staff of life crumbs with Parmesan/Ramano. The first time I made scallops, the kid didn't like them at all, this fourth dimension he ate all of his and some of mine! Thanks then much for sharing your talent!
11/nineteen/2010
I think this recipe is i of those you can make many adjustments to and it volition nonetheless taste good. I used sea scallops and information technology worked out fine. I chopped fresh basil along with the garlic and simmered both in butter (as previously suggested) earlier coating with breadcrumbs (Panko in my example). I left out the onion pulverisation and parsley and withal it was full of flavor. Will definitely make this again.
02/14/2003
I tried this recipe for tiffin today. Since I'm a weight watcher, I ommited the butter and just sprayed my baking dish with pam. The scallops were delicious. I know that I will definitely use this recipe again.
04/02/2011
First-class recipe, however very rich. I fabricated a few revisions. I melted the butter , garlic, and 1 Tablespoon of lemon juice in the oven get-go. I rolled both scallops and shrimp in the butter and and so lightly sprinkled with the panko breadcrumbs seasoned with one-time bay. Broil for 16 minutes and broil for the last four minutes. Squeeze the juice of half a lemon over the top once you lot remove them from the oven. I served mine over rice noodles with a love apple saled sprinkled with seasoned rice wine vinegar. Very filling meal and anybody enjoyed information technology.
03/11/2011
This is the best scallops recipe ever. I followed the directions to a T and served over fettucini and topped with a vino garlic butter cream sauce. Delish! Can't wait to make it once more.
05/02/2011
I didn't have many of the seasonings called for in the recipe so i only used powdered garlic and curry powder. WOW information technology was delicious! I made it for my boyfriend when he got home from piece of work and he all but licked the plate. the only thing i would recommend is drying the scallops really well so rolling them in the breadcrumbs, place them in the butter than sprinkle the rest of the dressing on top.
06/19/2011
Absolutely succulent! Didn't change a matter. Enough said!
06/16/2003
Positively delicous! I made these for my dad for Father'southward Day and he loved, them along with the rest of the family unit. I used two lbs. of sea scallops because those are his favorite. I also used fresh parm. cheese instead of the dry kind. The extra drippings in the dish went existent well over the twice broiled potatoes that I as well served!
06/12/2007
These were pretty expert, made as is. When I make them again, I will use way less butter, prob only a tbsp. Non my favorite, just a decent scallop dish; I served it west/dels, bacon cheddar mashed, and green bean bundles and they were well received.
eleven/29/2007
All I can say is WOW. This was likewise the first fourth dimension I take made scallops. Since there were but two of us, I made only a little over i/2 pound. There were 12 sea scallops. I did make the nibble mixture co-ordinate to the recipe with 2 changes. I used panko for the crumbs and added a two tablespoons of melted butter to the crumb mixture. Then I piled it on each buttered scallop in the dish. They baked in about 15 minutes and the crumb mixture browned very nicely because of the butter in the mixture. I served this with Dreamfields lo carb linguini tossed with a lemon/butter/oil mixture with herbs. Thanks so much for this great recipe.
01/03/2007
Made this dish for New year'due south and everyone raved. Piece of cake preparation with gormet results!
02/13/2012
So I followed the recipe exactly because that's how I believe recipes should be rated. It was pretty expert, just not amazing. I think it becomes amazing when you lot make the changes that are listed in the other reviewer'due south comments. It'southward a recipe that should definitely be tried!
06/28/2002
I made scallops for the beginning time with this recipe. It was very easy and they turned out great. I will exist keeping this 1 around. Thank you!
11/18/2008
I made this last night and actually enjoyed it. I had one pound of sea scallops and baked them using an 8x8 glass pan. I melted the butter with garlic in the pan prior to adding the scallops. I as well dredged each scallop in the butter and so rolled them in the bread crumbs. I had italian seasoned crumbs on mitt so I used those and added garlic pulverisation, oregano, Quondam Bay seasoning, and Parm cheese. I baked @ 400 for twenty minutes according to the recipe, and they turned out groovy. While the tops were crispy, the bottoms did turn out a little soggy, just it didn't detract from the meal. I may only subtract the butter slightly in the future, only information technology was a great recipe and I will make them over again. Thank you for sharing!
ten/08/2002
These scallops were fast & eatery presentation worthy. I will acknowledge that I was hesitant to try cooking any kind of fish (it seems and then delicate) only this recipe made it easy. Note to those novice chefs: Make Sure that you lot dice upwardly your garlic well. I apparently did not make the pieces as small as they could take been & got more than I bargained for on a few bites.
eleven/23/2007
I loved this recipe! Volition brand again.
01/31/2007
Made this last night and it was fabulous! I sauteed fresh garlic in butter very lightly, added information technology to a well greased ramekin placed defrosted and well dried Scallops (Schwann) brand into the dish sprinkled with parmesan and panko and the onion pulverization placed in a very hot oven and turned the stove to high broil for 2 minutes, They came out lightly browned a perfect. Might make again this evening.
09/05/2004
We really enjoyed this dish! I took the suggestion of another reviewer and combined the minced garlic with the melted butter,then tossed the scallops with the butter every bit I added them to the dish. A 2-lb bag of frozen body of water scallops from Costco fit an 8x11 goulash perfectly and were washed in nigh 25 minutes.
06/06/2003
Oh My GOD is all I can say, this recipe is amazing!!! I love scallops and this is by far my almost favorite recipe. Thank y'all!!
05/06/2007
Very good! I've never cooked scallops before and so this was a cracking style to start. I didn't change anything and my unabridged family enjoyed it.
eleven/07/2006
Super piece of cake and fast! Picket the scallops closely because they overcook hands. Used a 13x9" pan and so scallops could exist covered evenly with breadstuff crumbs in a single layer. Reduced garlic to 1 clove.
01/fifteen/2012
This was phenomenal! Perfect blend of seasonings. The simply matter I didn't have was the onion powder, but I don't think information technology fabricated a huge difference. The only change I made was a tablespoon less butter, and a drizzle of white wine to the butter on the bottom the pan. FANTASTIC. I went looking for the left overs the next morning, and my daughter informed me she'd wiped them out the night before. This will go on my rotation list for sure!
03/03/2003
Delicious! I will accept one of the reviewer'due south suggestion and spray with Pam instead of using butter. There was simply too much of it. Otherwise, it was delicious.
07/12/2010
Made this last night with panko crumbs and tossed the scallops in half the panko crumb mixture then put it in a dish and covered the residual of the scallops with the remaining panko mixture! Succulent! Highly recommend this recipe!
12/20/2009
Succulent! Here'due south my consolidated recommendation of changes based on reviews: Melt the butter. Add 2-3 cloves of diced garlic and ~1/4 diced onion and sautee in the oven for 3-5 minutes. Add 1/4 cup of white wine. Pat scallops dry, dredge in egg yoke, then roll in the mixture. Broil for the concluding few minutes to well-baked the top.
05/28/2009
Perfect! I followed the recipe almost exactly- instead of melting the butter I cut it up and placed it on top of and around the scallops. I used Trader Joes frozen colossal scallops thawed first in a purse under cold water for 30 minutes.
06/22/2007
Too MUCH BUTTER!! Decrease to ii T for meliorate results.
01/23/2013
Delicious!
05/08/2002
My hubby and I idea this was excellent. The scallops were perfectly cooked through. I only used a 1/4 cup of the breadcrumb mixture to coat the scallops. The coating got overnice and brown in the xx minutes of baking. I substituted Old Bay Seasoning in place of the garlic pulverization and paprika, and I used 2 cloves of garlic, minced, and less parmesan cheese than the original recipe chosen for. Also, nosotros've cutting down on our use of butter, so I melted "Take Control" spread and it worked merely besides. Once again, a splash of lemon at the stop rounded out the season. Easy to brand. Nosotros love scallops and so we'll definitely effort this recipe again.
01/13/2011
Perfectly yummy and quick! I used shredded Parm instead of grated.
01/07/2007
With the amount of bread crumbs used, I thought that this dish would turn out with a firm, crunchy topping. My dish turned out a bit soggy. I used bay scallops that were frozen and thawed. Perhaps I will try the dish once more with fresh scallops.
04/18/2007
These were GREAT!! I made the recipe exactly as-is and my scallops were tender and the breading was toasty and succulent. These make for a slap-up presentation, too!
01/03/2003
My older daughter and I don't eat scallops, however, my younger daughter and husband love them and really enjoyed this recipe.
04/04/2011
One of the best scallop recipes I've seen. I used panko breadstuff crumbs and used body of water scallops instead of bay since that's what I had on hand. Succulent, quick recipe that'south impressive for guests. Thank you, John!
09/02/2011
Yum! My favorite mode to prepare scallops!
04/14/2007
This was first-class! I will try it adjacent time with some shrimp added. I was using a Pyrex dish, then I lowered the temperature of the oven and cooked them for 15 minutes--perfect!
05/12/2003
Didn't have fresh garlic so had to just utilise the powder - nonetheless tasted wonderful. I did add some cayenne pepper for kicking. Will definitely make this again.
08/06/2003
Good basic recipe, only I used only half the bread nibble mixture otherwise it overwhelms the gustatory modality of the scallops. I used it with sea scallops, next fourth dimension I'll effort information technology with the bay.
03/26/2007
This dish was a hit with my husband and our friends. To give it a litte kick, I added some cayenne pepper. I cut back on the butter by using two ane/ii tablespoons of Smart Rest and 1/2 tablespoon of butter.
01/xix/2009
Wow! This was first-class! This was my start time making scallops and they turned out really skilful. I but had a pound of scallops then I cut the bread crumbs down to 1/3 loving cup and left everything else the same. I can't wait to make this again!
03/12/2007
Delicious dish! I sauteed fresh onion and garlic in butter first, per other reviewers' advice. I forgot the parsley (would have used fresh instead of flakes) but otherwise stuck to the recipe for the dry ingredients. Phenomenal flavour, volition definitely serve again and again!!!
01/18/2007
Never cooked scallops earlier just this was quick easy and delicious. did not have onion pulverization simply otherwise followed the recipe Served with a little whole wheat pasta and babe spinach salad. This is a keeper will exist making information technology again
03/03/2009
Better than any restaurant! I substituted olive oil for butter -- dipped the scallops in the oil, then rolled in the breading mixture -- and then put in a "Pam sprayed" 9X13 pan, sprinkled the leftover breading mixture over all the scallops. I did broil them for a few minutes in one case they were done baking. These were PERFECT! Not at all mushy (I did follow other reviewers' suggestions and blotted the scallops dry out starting time). We will definitely make this again!
01/22/2011
EXCELLENT RECIPE!! My start time cooking scallops. My husband loves them, I hated them..UNTIL NOW! Like a few other readers, I added exta seasonings, like Erstwhile Bay, and rolled the scallops in the seasoned staff of life crumbs before plopping them in the melted butter...then I simply baked them at 400 degrees in my convection oven for 25 minutes. At present, I LOVVVVVVE scallops(this recipe only, though)...lol Cheers FOR THE RECIPE!
08/24/2011
Soooo good! OMG, this was easy and yummy and a volition be making information technology once more and again. My only alteration was that I had to use dried minced garlic in place of the powder and the minced. I only used nearly a tablespoon total...and it was amazingly yummy. Cheers for a corking recipe.
03/03/2007
These were Then Delicious - and And so Like shooting fish in a barrel (Perfect combination :-)! We have been trying to eat healthier lately, and then I fabricated just a couple of changes: I used 2 tbsp. butter and 2 tbsp. olive oil instead of all four tbsp. butter. (I'm going to attempt all olive oil adjacent fourth dimension; I recollect it'll be just equally good, plus a piddling healthier.) I also used 1/4 cup seasoned bread crumbs and ane/iv cup wheat germ instead of all staff of life crumbs (nosotros couldn't even tell the divergence!). I served the scallops with brown rice, steamed broccoli and a side salad; all of which went together perfectly. I have to say once more...these were some Admittedly Delicious scallops! Thank yous so much!!! :o)
05/03/2010
This recipe was amazing; I ended up using jumbo bounding main scallops. Additionally, I omitted the onion/garlic powder and used garlic herb breadcrumbs instead. Too, nosotros dredged the scallops in the melted butter earlier dredging in the breadcrumb mixture (extremely healthy, I know) and drizzled the remaining butter over the elevation earlier blistering. They turned out golden and dark-brown with just the perfect hint of crispiness. We ended up making them over again only a nighttime later on--Thank you Then much for this recipe!
07/19/2010
I gave this 5 stars considering my scallops came out so dainty and tender. I melted the butter and garlic in the microwave, then just coated the scallops in the breading/cheese mixture. Then put the individually coated scallops in the baking dish. I did brand the mistake of adding a little dribble of lemon juice in the blistering dish after they baked and that did make them mushy. I don't remember they were earlier I did that. Leftover, reheated in the oven, they were still tender and tasty. A good fashion to make scallops. I will make them once again.
01/20/2009
Wow-slap-up recipe. I had some frozen bay scallops and some frozen shrimp handy so that is what I used. Cooked exactly every bit directed and served over linguini with a pesto sauce. It was out of this world! Thank you!
04/21/2011
Really Expert. I used the frozen scallops,but I would apply fresh big scallops for a more elegant meal.
11/08/2011
excellent! I used croutons instead of bread crumbs though hah
01/29/2012
4 stars for taste; 5 for simplicity. Worked well with either dry bread crumbs or ritz crackers. I've only used this with frozen big sea scallops, so I anticipate an even improve dish using bay and/or fresh. OK, the bay scallops are better! I can't get enough of this. You tin make the dry seasoning extra and keep in the refrigerator indefinately, making this dish that much faster.
11/22/2010
this was wonderful !! served atop of spaghetti noodles every bit shown in the moving-picture show. my husband loved it,side by side time i'll mix a modest corporeality of crumbled salary. mmmmmmmm thanks
08/06/2008
This would have been a v star if there hadn't been so much bread crumb mixture. The garlic- butter season was succulent on the larger ocean scallops (frozen ones defrosted in the microwave, rinsed and drained well). I wonder if some of the reviews that said these were soggy was because they didn't drain well later on rinsing (as the recipe stated) ?? I agreed with other reviews in using about One-half the butter, and One-half the breadstuff crumb mixture. Using the larger scallops, I baked about 15 minutes longer; in individual-serving casserole dishes (maybe that's why mine was not soggy?) Served with "Daddy'due south Fried Corn and Onions" (from this site) with fresh chopped tomatoes; added just before serving, canned green beans,and broiled crispy potato wedges (frozen ones- and baked at same time equally the scallops. From freezer to table in most 45 minutes! WILL MAKE THIS AGAIN. Maybe tommorrow! :)
06/26/2009
these were simply equally good as a Mystic CT restaurants "Seafood Broil". Awesome. melted butter in oven with garlic and so rolled scallop in butter before coating with breading. Baked for 17 minutes in a convetional oven. First-class!
07/10/2011
It was an easy recipe, and my kids loved it. I think adjacent time I will use less topping, or more than scallops.
05/11/2012
I made this for dinner last nighttime for my dad and I!! It was REALLY good, the merely thing we did differently (other than cut the recipe in half) was combining the minced garlic with the melted butter, then we dipped the scallops in that then rolled them in the bread-crumb mixture. Then nosotros put them onto a pan with non-stick spray. They came out Succulent! We will definitely make this again, simply when my mom is home to share it with us!
02/01/2007
I used this topping with i# of tilapia the other night. Yummy! I made everything per the recipe and baked it for xv minutes. The fish was moist, tender, and flaky. The topping was almost excellent: I idea it needed salt and pepper mixed into it.
02/10/2007
Wow. Did non wait these to exist THIS GOOD! I used body of water scallops. Used 2 tbsp butter, and 2 tbsp olive oil. Used crumbled crackers for the summit (I bet butter crackers would be actually expert for this...) Added extra grlic, and some cayenne for a piddling bit of a boot. Peachy recipe!
05/22/2007
I'thou not sure what happened, merely this wasn't very good. The breading/topping was mushy. I love scallops but this recipe just did not piece of work out.
08/13/2007
Did not like this at all. Probably my mistake though, only had frozed scallops on hand and the final product concluded upwardly really salty. (When frozen, some companies soak seafood in brine.) Didn't like the topping either, it really did not have any flavour. Volition probably not effort over again, even if I practise have fresh scallops.
08/30/2010
I used pocket-sized sea scallops. I likewise followed other reviewers' suggestions and tossed the scallops in the melted butter, and then coated them with the bread crumb mixture. I sprinkled the leftover nibble mixture over the top, and drizzled the leftover melted butter over it. Since I used the Progress Garlic & Herb seasoned bread crumbs, I omitted the onion and garlic pulverization. These were delicious - I volition make this recipe again.
How Long Do Bay Scallops Take To Cook In Oven,
Source: https://www.allrecipes.com/recipe/18234/baked-scallops/
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