Oven Fried Scallops Recipes

BAKED SCALLOPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish.
• Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkle this mixture over the scallops.
• Bake in pre-heated oven until scallops are firm, about 20 minutes.

BREADED AND FRIED SCALLOPS

Steps:

• Mix bread crumbs, salt, and pepper in a resealable plastic bag.
• Whisk egg lightly in a bowl. Dip scallops in egg; place in the bread crumb mixture in the bag. Seal bag and shake until scallops are coated with bread crumbs.
• Bring butter, olive oil, and lemon juice to a simmer in a skillet over medium-high heat. Add breaded scallops; cook, shaking skillet occasionally, until browned, 6 to 7 minutes.

LOW FAT OVEN-FRIED SCALLOPS

Steps:

• Rinse the scallops & pat dry.
• Set aside.
• Place the egg substitute in a shallow dish.
• Place bread crumbs in another shallow dish.
• Dip scallops in the egg substitute and then roll them in the bread crumbs.
• Coat a 9 x 13 inch pan with the olive oil cooking spray and arrange the scallops in a single layer in the pan.
• Spray the tops lightly with the spray.
• Bake at 500 degrees F for about 8-10 minutes or until the scallops turn opaque and nicely browned.
• Remove pan from oven and sprinkle with parsley.
• Squeeze the lemon over the scallops and serve.

OVEN FRIED SCALLOPS

Steps:

• Season the dried scallops with salt & pepper. Beat together the egg and the water.
• Dip the scallops in the egg-water mixture, then roll them in the bread crumbs, then dip the BOTTOMS of these into the melted butter.
• Place the scallops buttered sides down on a baking sheet and bake in a preheated 450 degree F oven for 20 minutes.

CRISPY OVEN-FRIED SCALLOPS

Steps:

• Melt the butter and mix with the fresh lemon juice, finely grated lemon zest, and finely minced fresh lemon thyme. For the breading, mix soft white bread crumbs with the grated Parmigiano Reggiano and Italian parsley. Preheat oven to 375°F. Place melted butter in small bowl and breading in pie pan. Drop garlic into butter and allow to stand 10 minutes; remove garlic and discard. Sprinkle scallops with salt and pepper, dip into melted butter, then Breading, patting it on thickly. Arrange scallops in shallow baking pan large enough to accommodate them in one layer and drizzle remaining butter on top, taking care not to dislodge Breading. Slide onto middle oven shelf and bake uncovered, basting several times with pan drippings, 15 to 20 minutes until lightly browned. Serve hot with a green vegetable- broccoli florets, perhaps, or asparagus - or if you prefer, with a tartly dressed salad of mixed greens.