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Baked Scallops

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Baked Scallops
149 votes, 3.77 avg. rating (75% score)
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Yield: 6 servings

This easy recipe for baked scallops is delicious and elegant. The scallops turn out perfectly—tender and succulent—making it the ideal dish to serve at a dinner party.

Our testers called this recipe for baked scallops "easy and elegant — great dinner party fare."

How to Make Baked Scallops


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baked scallops
Photo/Art by Aimee Seavey

Ingredients:

  • 2 pounds scallops (sea or bay)
  • 1 cup crushed Ritz (or similar) crackers
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic salt
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup (1 stick) salted butter, melted
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon dry vermouth
  • Garnish: Lemon slice, chopped fresh chives or parsley

Instructions:

Preheat the oven to 325º, and set a rack to the second-to-top position.Wash the scallops and pat dry.

Arrange scallops in a 9- by 13-inch baking dish. In a small bowl, stir together the breadcrumbs, garlic salt, and pepper. Sprinkle the scallops evenly with the breadcrumb mixture, then the Parmesan. Pour the butter over all, then sprinkle evenly with the lemon juice and vermouth. Cover the dish with foil and bake for 20 minutes, then remove foil and bake an additional 10 minutes.

Turn the heat up to "broil" and, with the oven door ajar, brown the top for an additional 2 or 3 minutes (keep a constant eye on the dish to avoid burning). Serve hot, garnished with a slice of lime and fresh chopped chives or parsley.
Updated Wednesday, December 16th, 2015
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10 Responses to Baked Scallops

  1. Anonymous November 17, 2002 at 7:41 am #

    The results of this very easy recipe were outstanding. The scallops were succulent. I would try a few different spices next time, ie: white pepper or more garlic.

  2. Anonymous February 25, 2005 at 3:14 pm #

    This was so good.I did add little more garlic.

  3. Michael Pomoranski February 26, 2005 at 11:17 am #

    I have tried many recipes and they all were not something I would try again. This one was outstanding. I have made it a few times and it comes out absolutely wonderful. I do add a few additional Ritz crackers.

  4. Anonymous November 20, 2007 at 7:23 pm #

    I love this recipe. I use it on fish and shrimp as well as scallops.

  5. monica buck December 4, 2008 at 3:32 pm #

    I have made many seafood dishes, but this one was my families favorite. I did add more Ritz and garlic. I also added a pinch of Old Bay.

  6. Jane Cancellier November 8, 2014 at 7:27 pm #

    This recipe was very good! Used fresh bay scallops which just came into season here on Cape Cod. i placed individual servings in small casseroles & added a bit more garlic.

  7. Pat Keill July 8, 2016 at 11:30 pm #

    I have a recovering alcoholic in my household. What can I use as a substitute for the dry vermouth?

  8. Pat Keill July 8, 2016 at 11:41 pm #

    What can I use in place of dry vermouth that’s non alcoholic?

    • Lisa July 22, 2016 at 1:45 pm #

      I think the dry vermouth is only supposed to introduce acid – what about white grape juice? Google also suggests white wine vinegar.

  9. sheila s July 23, 2016 at 9:27 am #

    What is the recipe for the clam cakes that are formed? Some refer them as clam burgers. Most places get them bulk frozen. I have been looking for the recipe for years.when I was 13 parents roadtrip to coast of Maine, we lived inland in Rumford area. Dad was driving and sould not ask directions, when we saw the signs for Houlton, dad finally stopped at a store to ask and came back to the car with clam burgers. Love at first bite. Got home to Rumford finally at 3 am. Gram s husband sitting in the window rocking and puffing. We could see the the red eye of the cig going back and forth. Very memorable for me as the eldest.

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