Baked Scallops Recipe

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

Breadcrumbs: Used to create a crispy topping for the scallops.

Parmesan cheese: Adds a rich, savory taste to the breadcrumb mixture.

Butter: Melted butter helps bind the topping and adds a creamy texture.

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

Garlic powder: Adds a subtle garlic flavor without overpowering the dish.

Paprika: Gives a mild heat and a beautiful color to the topping.

Salt and pepper: Essential seasonings to enhance the overall flavor.

When preparing scallops, ensure they are thoroughly patted dry with a paper towel before placing them in the baking dish. This step is crucial as it helps the breadcrumb mixture adhere better and results in a crispier topping. Additionally, if you have the time, let the scallops sit at room temperature for about 10 minutes before baking. This helps them cook more evenly.

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

• butter - Substitute with olive oil: Olive oil can provide a similar richness and moisture to the dish as butter.

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

• garlic powder - Substitute with fresh garlic: Fresh garlic can provide a more robust and aromatic flavor compared to garlic powder.

• paprika - Substitute with smoked paprika: Smoked paprika adds a similar color and a slightly smoky flavor, enhancing the dish in place of regular paprika.

• salt - Substitute with sea salt: Sea salt can provide a similar level of seasoning with a slightly different mineral flavor compared to regular salt.

• pepper - Substitute with white pepper: White pepper offers a similar heat and flavor, with a slightly different appearance, making it a good alternative to pepper.

• Allow the baked scallops to cool to room temperature. This prevents condensation from forming inside the storage container, which can make the breadcrumb topping soggy.

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

• Store the container in the refrigerator. The baked scallops will stay fresh for up to 2 days. For optimal flavor and texture, consume them within this time frame.

• To freeze, place the scallops in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours. This step prevents the scallops from clumping together.

• Once frozen, transfer the scallops to a freezer-safe bag or container. Label with the date to keep track of freshness. The scallops can be frozen for up to 3 months.

• When ready to reheat, thaw the scallops in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.

• Preheat your oven to 350°F (175°C). Place the scallops in a baking dish and cover with foil to retain moisture. Reheat for 10-15 minutes or until warmed through. For a crisp topping, remove the foil during the last 5 minutes of reheating.

• Alternatively, you can reheat individual portions in the microwave. Place the scallops on a microwave-safe plate and cover with a microwave-safe lid or another plate. Heat on medium power in 30-second intervals until warmed through. Be cautious not to overheat, as this can make the scallops rubbery.

• Preheat your oven to 275°F (135°C). Place the baked scallops in an oven-safe dish and cover with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until warmed through.
• For a quicker method, use a microwave. Place the scallops on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for 1-2 minutes, checking halfway to ensure they don't overcook.
• If you have an air fryer, preheat it to 300°F (150°C). Place the scallops in the basket and heat for about 5-7 minutes, shaking the basket halfway through to ensure even reheating.
• For a stovetop method, heat a non-stick skillet over medium-low heat. Add a small amount of butter or olive oil and gently reheat the scallops for about 3-5 minutes, turning occasionally to ensure even warming.

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

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

• Baking dish: Used to hold the scallops and the breadcrumb mixture while baking.

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

• Measuring spoons: Used to measure the lemon juice, garlic powder, paprika, salt, and pepper.

• Spatula: Used to mix the ingredients together in the mixing bowl.

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

Prepare ingredients in advance: Measure and mix breadcrumbs, parmesan cheese, and spices ahead of time to streamline the process.

Use pre-cleaned scallops: Purchase scallops that are already cleaned and ready to cook.

Melt butter in microwave: Quickly melt butter in the microwave instead of on the stove.

Line baking dish: Use parchment paper or a non-stick spray to minimize cleanup time.

Preheat oven early: Start preheating the oven while you prepare the ingredients to save time.