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Marinated Scallops


Yield: 4 servings

On the expensive side, like any scallop recipe, but very good. While the scallops marinate, you will have just enough time to make a salad and prepare the side dishes. Just before serving, cook the scallops; they'll be ready in a flash.

Marinated Scallops


  • 1 pound bay scallops (or substitute sea scallops cut in quarters)
  • 1/3 cup dry vermouth
  • 1 garlic clove, minced
  • Salt and pepper
  • 1/2 cup dry bread crumbs
  • 6 tablespoons (3/4 stick) butter
  • Minced fresh parsley, to garnish
  • Lemon wedges, to garnish


Marinate the scallops in the vermouth, garlic, and salt and pepper for about 30 minutes. Drain and mix with the bread crumbs. Heat the butter in a large heavy skillet over medium heat. Add the scallops and saute until they are cooked through, 3 to 4 minutes. Place on a warmed serving platter and garnish with the parsley and lemon wedges.

Updated Thursday, May 23rd, 2002
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One Response to Marinated Scallops

  1. Anonymous May 10, 2007 at 9:34 am #

    It seemed that the marinade significantly toned down the fishy taste of the scallops. (Since we live in the middle of the country … fresh seafood is not an option). The combination of the marinade and the bread crumb coating made this dish work very well.

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