Baked Scallops Recipe

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

Breadcrumbs: Adds a crunchy texture to the topping.

Parmesan cheese: Brings a rich, savory taste to the dish.

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

Lemon juice: Provides a bright, tangy flavor that complements the scallops.

Fresh parsley: Adds a fresh, herbal note to the dish.

Garlic: Infuses the topping with a subtle, aromatic flavor.

Salt: Enhances the overall flavor of the dish.

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

When preparing scallops, ensure they are thoroughly patted dry with a paper towel before seasoning. This step is crucial as it helps to remove excess moisture, allowing the breadcrumb mixture to adhere better and ensuring a crispier topping. Additionally, drying the scallops helps them to sear properly, enhancing their natural sweetness and flavor.

• 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.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino Romano has a similar salty and nutty flavor profile, making it a suitable replacement for Parmesan.

• butter - Substitute with olive oil: Olive oil can provide a rich flavor and moisture similar to melted butter, while also being a healthier option.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor, making it a good alternative to lemon juice.

• fresh parsley - Substitute with fresh cilantro: Cilantro provides a fresh, herbaceous flavor that can complement seafood dishes well.

• garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor compared to garlic, while still adding depth to the dish.

• salt - Substitute with soy sauce: Soy sauce can add a savory, umami flavor while also providing the necessary saltiness.

• pepper - Substitute with cayenne pepper: Cayenne pepper can add a bit of heat and spice, offering a different but complementary flavor profile.

• Allow the baked scallops to cool to room temperature before storing. This prevents condensation, which can make the dish soggy.
• Transfer the scallops to an airtight container. Use a shallow container to avoid stacking, which can crush the delicate seafood.
• Store in the refrigerator for up to 2 days. For longer storage, consider freezing.
• To freeze, place the scallops in a single layer on a baking sheet lined with parchment paper. 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.
• When ready to eat, thaw the scallops in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. Avoid microwaving, as it can make the scallops rubbery.
• For added freshness, sprinkle with a bit of fresh parsley and a squeeze of lemon juice before serving.

• Oven Method:

  1. Preheat your oven to 275°F (135°C).
  2. Place the leftover baked scallops in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the scallops from drying out.
  4. Heat in the oven for about 10-15 minutes, or until the scallops are warmed through.
  5. Remove the foil for the last 2-3 minutes to let the breadcrumb topping regain its crispiness.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Add a small amount of butter or olive oil to the skillet.
  3. Place the baked scallops in the skillet and cover with a lid.
  4. Heat for about 5-7 minutes, turning occasionally, until the scallops are warmed through.
  5. Be careful not to overcook, as this can make the scallops rubbery.

• Microwave Method:

  1. Place the leftover baked scallops on a microwave-safe plate.
  2. Cover the plate with a microwave-safe lid or another plate to retain moisture.
  3. Microwave on medium power for 1-2 minutes.
  4. Check the scallops and stir gently. If needed, continue microwaving in 30-second intervals until warmed through.
  5. Be cautious with this method as it can easily overcook the scallops.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the baked scallops in the air fryer basket in a single layer.
  3. Heat for about 5-7 minutes, checking halfway through to ensure they are not overcooking.
  4. This method helps to keep the breadcrumb topping crispy while reheating the scallops evenly.

• 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, parsley, and garlic.

• Baking dish: Holds the scallops while they bake in the oven.

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

• Measuring spoons: Used to measure the lemon juice and chopped parsley.

• Garlic press: Used to mince the garlic clove.

• Knife: Used to chop the parsley.

• Cutting board: Provides a surface to chop the parsley and garlic.

• Spoon: Used to mix the breadcrumb mixture and to sprinkle it over the scallops.

• Oven mitts: Protect your hands when placing the baking dish in the oven and removing it.

• Serving platter: Used to serve the baked scallops immediately after cooking.

Prepare ingredients in advance: Measure and chop parsley and garlic ahead of time to streamline the cooking process.

Use pre-grated cheese: Save time by using pre-grated parmesan cheese instead of grating it yourself.

Melt butter in microwave: Quickly melt the butter in the microwave to speed up the preparation.

Preheat oven early: Start preheating your oven before you begin mixing ingredients to ensure it's ready when you are.

Use a food processor: Combine breadcrumbs, parmesan cheese, butter, lemon juice, parsley, and garlic in a food processor for a quick and even mix.