Baked Sea Scallops Recipe

Sea scallops: These are the star of the dish, providing a tender and slightly sweet flavor.

Bread crumbs: Adds a crunchy texture to the topping.

Parmesan cheese: Offers a rich and nutty flavor that complements the scallops.

Butter: Helps to bind the topping and adds a creamy richness.

Lemon juice: Provides a fresh, tangy contrast to the richness of the butter and cheese.

Fresh parsley: Adds a burst of color and a fresh, herbaceous note.

Garlic powder: Infuses the dish with a subtle garlic flavor.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a hint of spice and depth to the flavor profile.

To ensure your scallops are perfectly cooked, make sure they are dry before placing them in the baking dish. Pat them with a paper towel to remove any excess moisture. This helps the bread crumb mixture adhere better and ensures a crispier topping. Additionally, avoid overcrowding the dish; give each scallop enough space to cook evenly.

• sea scallops - Substitute with bay scallops: Bay scallops are smaller but have a similar texture and flavor profile.

• sea scallops - Substitute with shrimp: Shrimp can provide a similar texture and absorb flavors well.

• bread crumbs - Substitute with panko bread crumbs: Panko provides a lighter, crispier texture.

• bread crumbs - Substitute with crushed crackers: Crushed crackers can add a different but pleasant crunch.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino Romano has a similar salty and nutty flavor.

• grated parmesan cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor and is a good vegan option.

• butter - Substitute with olive oil: Olive oil is a healthier fat and adds a different but complementary flavor.

• butter - Substitute with ghee: Ghee has a higher smoke point and a richer, nuttier flavor.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and brightness.

• lemon juice - Substitute with white wine vinegar: White wine vinegar adds acidity and a slight tang.

• fresh parsley - Substitute with fresh cilantro: Cilantro offers a fresh, slightly citrusy flavor.

• fresh parsley - Substitute with dried parsley: Dried parsley can be used in smaller quantities for a similar flavor.

• garlic powder - Substitute with fresh garlic: Fresh garlic provides a more intense and aromatic flavor.

• garlic powder - Substitute with shallot powder: Shallot powder offers a milder, sweeter garlic-like flavor.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with umami depth.

• pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• Allow the baked sea scallops to cool to room temperature before storing. This prevents condensation from forming, which can make the bread crumb topping soggy.

• Transfer the cooled scallops to an airtight container. If you have multiple layers of scallops, place a sheet of parchment paper between each layer to prevent sticking.

• Store the container in the refrigerator. The scallops will stay fresh for up to 2 days.

• For longer storage, you can freeze the baked sea scallops. Place the scallops on a baking sheet lined with parchment paper, ensuring they are not touching each other. Freeze until solid, about 1-2 hours.

• Once frozen, transfer the scallops to a freezer-safe bag or airtight container. Label with the date and store in the freezer for up to 3 months.

• To reheat, preheat your oven to 350°F (175°C). Place the frozen scallops in a baking dish and cover with aluminum foil. Bake for 15-20 minutes or until heated through. For a crispier topping, remove the foil during the last 5 minutes of baking.

• Avoid microwaving the scallops as it can make them rubbery. Reheating in the oven ensures they remain tender and flavorful.

• Preheat your oven to 275°F (135°C). Place the leftover baked sea 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 they are warmed through.

• For a quicker method, use a microwave. Place the scallops on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Heat on medium power for 1-2 minutes, checking halfway through to ensure they are not overcooked.

• If you have an air fryer, preheat it to 300°F (150°C). Place the scallops in the basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• On the stovetop, use 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 them occasionally until they are warmed through.

• For a steaming method, place the scallops in a steamer basket over simmering water. Cover and steam for about 5-7 minutes, or until they are heated through. This method helps retain moisture and prevents them from drying out.

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

• Mixing bowl: Used to combine the bread crumbs, parmesan cheese, melted butter, lemon juice, parsley, garlic powder, salt, and pepper.

• Baking dish: Used to place the scallops in for baking.

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

• Measuring spoons: Used to measure out the lemon juice, parsley, and garlic powder.

• Grater: Used to grate the parmesan cheese if not pre-grated.

• Knife: Used to chop the fresh parsley.

• Cutting board: Used as a surface to chop the parsley.

• Spoon: Used to sprinkle the bread crumb mixture evenly over the scallops.

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

Prepare ingredients in advance: Measure and mix bread crumbs, parmesan cheese, and garlic powder ahead of time.

Use pre-melted butter: Purchase melted butter or melt it in the microwave to save time.

Preheat the oven early: Start preheating the oven while you prepare the scallops.

Chop parsley beforehand: Chop fresh parsley and store it in the fridge until needed.

Use lemon juice from a bottle: Save time by using bottled lemon juice instead of squeezing fresh lemons.