Easy Baked Scallops (Dairy Free) – Simply Whisked

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Why I Love This

Baked Scallop Recipe

For an incredibly long time, I was convinced I would hate scallops. I didn’t eat them, I didn’t taste them, and I really didn’t want anything to do with them. It wasn’t until I was at an event where scallops were served (where I couldn’t get out of it) that I gave them a chance.

Then I realized I was so wrong about scallops, and I never looked back. Now, I love serving them as an appetizer, and I think they’re especially perfect for holidays because they’re a little fancy and something we don’t have all the time.

Are scallops really hard to cook? Scallops can be difficult to cook, especially if you’re burning them on the stove, but this technique for baked scallops makes them incredibly simple. This method is more lenient and there is much less chance of ruining them.

We made this baked scallop recipe during our “Spain week” (we are trying food from different countries for our kids to try new things), and I loved them so much, I think I’m going to make them again for Christmas Eve this year.

Make your baked scallops festive for the holidays Baking your scallops

in the shell is totally optional, but it’s a great fun way to introduce this dish, and it will definitely impress your guests if you try it. I ordered these safe scallop shells for food from Amazon, but I’m sure you can buy them at a local food store if you have one. Just make sure they’re food safe.

Here’s what you’ll need

to make them

How to make baked scallops in

the

oven

Make the topping. Heat a large skillet or skillet over medium-high heat. When hot, add olive oil, diced onion, garlic, red pepper flakes and salt. Sauté this mixture until the onion is smooth and translucent.

Add the white wine and let it simmer. Remove the pan from the heat and add the Panko breadcrumbs until the liquid has been completely absorbed.

Prepare the scallops. Preheat oven to 400°F. You can line a baking sheet with parchment if you want, but it’s not really necessary, especially if you’re baking them in the shell.

Rinse the scallops and dry them gently with a paper towel. Place them on their shells, or on the baking sheet if you’re not using husks. I usually mix both if I have a lot of scallops.

Bake the scallops. Top each scallop with a tablespoon or two of the breadcrumb mixture and bake for 12 to 15 minutes, depending on its size.

Remove scallops from oven and garnish with chopped fresh parsley before serving.

FAQs and tips for making the best baked scallops

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recipes

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sauce

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sauce

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with

• walnut crust
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Print Recipe adapted from Spain

.

Last updated on December 12, 2022 by Melissa Belanger

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