Baked Scallops
You would think that scallops baked in the oven would get tough, but, at least with these recipes, they get very soft. The breading protects them from the dry heat of the oven and they come out as if they were poached.
Baked Scallops
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This recipe comes from the company that I got my Maine Lobster Stew recipe from - a recipe, which is simple, yet incredibly delicious letting the lobster shine through. This recipe looks like it treats scallops in the same manner.
FMM: Brian made this and it was very good. The scallops were very tender and not overcooked at all. We cooked them about 30 minutes. I would cut back on the garlic and use Panko breadcrumbs next time. We used fresh bread crumbs and they didn't crisp up as much as I would like. I changed the recipe to read "dry" breadcrumbs. Maybe add a little parsley to the breadcrumbs. I tried this using panko breadcrumbs and the breadcrumbs didn't stick. I ended up melting the butter and lemon juice together and mixing it with the breadcrumbs. Maybe try cracker crumbs next time. I buttered a dish that would just hold the scallops and sprinkled the breadcrumbs all over the top. Baked for 30 minutes and they were quite good. Not sure how Brian got the breadcrumbs to stick. I ate this with Ore-Eda frozen French fries heated in the oven and some cole slaw. Felt almost like a Friday Day Night Fishfry back home. They also served deep-fried scallops with French fries and cole slaw.
1 lb. Maine sea scallops
3/4 cup dry bread crumbs [try Panko]
1/4 cup butter, melted
2 cloves garlic, minced fine [omit]
lemon juice
salt and pepper, to taste
Rinse scallops in cold water, shake off excess liquid. Coat with bread crumbs and place scallops in a buttered casserole dish in a single layer. Season with lemon juice, salt and pepper.
Combine butter and garlic in a small saucepan and stir over low heat until butter is melted and garlic is soft. Pour over scallops [around so the breadcrumbs are not washed off the scallops? A lemon butter would be better].
Bake at 375°F for 15 to 20 minutes or until scallops are cooked through.
Makes 4 Servings.
Baked Scallop Casserole “Downeast” Style
from https://www.northcoastseafoods.com/
FMM: I found this recipe when looking to see what I may be doing wrong in the other recipes due to the breadcrumbs not sticking. What I found was that most recipes just sprinkle the breadcrumbs on top.
The term "Downeast" has nautical roots, referring to the direction ships sailed from Boston or New York, downwind and to the east, along the Maine coast. Downeast Maine is more than just a geographic location; it's a cultural and historical area with its own unique traditions, dialects, and way of life.
This delicious and easy to make scallop dish will become your new go-to recipe! Simple ingredient list and ready in 25 minutes. Sweet, buttery garlic with a golden crunch from the secret ingredient - oyster cracker breadcrumbs!
Scallops
1 lb Naked Sea Scallops thaw and patted dry
2 tbsp. Butter melted
1/4 cup White Wine use what you drink!
1 tsp. Fresh Garlic chopped finely
to taste Kosher Salt + Fresh Ground Black Pepper
Oyster Cracker Topping
6 tbsp. Butter melted
2 cups Oyster crackers coarsely ground / crushed
2 tbsp. Fresh Parsley chopped
1/2 Lemon, zested
Preheat oven to 450°F.
Pulse oyster crackers in a food processor until coarsely ground. If you do not have a food processor, place in Ziploc bag and crush until coarse.
Add melted butter, parsley, and lemon zest. Pulse (or mix well) JUST to combine and keep chilled.
In a bowl, combine the scallops, garlic, wine, and melted butter. Toss well to combine.
Season scallops with salt and pepper. [skip salt - crackers are salty and I use salted butter]
Transfer to a casserole dish in one layer. Sprinkle the cracker mixture evenly over the scallops.
Bake for 14-16 minutes, until crumbs have browned and scallops are cooked through.
Servings: 3 people
