Baked Scallops
Scallops are one of my favorite foods, some of my popular scallop recipes are Seared Scallops over Risotto, Blackened Scallops with Horseradish Sauce, and Scallop Tostadas to name a few. I also find them incredibly convenient; they cook in less than 20 minutes, and they go beautifully with vegetables of your choice, pasta or crusty bread.
This simple dish is perfect for the holidays as part of a multi-course meal. They’re also perfect for a weeknight dinner, since they cook so quickly.
Are scallops healthy?
Scallops are good source of protein, B12, magnesium and potassium.
How to Select Scallops
It’s best to purchase scallops from a trusted resource that has a good reputation for having a fresh supply of fish. Scallops are extremely perishable, therefore they are usually shelled, washed and frozen, or packed in ice, as soon as they are caught. Fresh scallops should have a white and firm flesh with no fishy odor, with a slightly sweet scent and should be cooked the same day. If you are planning on freezing the scallops, make sure to ask the fishmonger whether they are fresh or defrosted since you shouldn’t refreeze previously frozen scallops.
Notes:
To make them dairy free, you can omit the Parmesan and use dairy-free butter. You can omit the wine if you wish. To make these low-carb, swap the panko out for more Parmesan, and reduce the salt.
More Scallop Recipes:
Blackened Salmon with Mango Salsa Scallop Tostadas Grilled Scallop Kebabs Seared Scallops with Parmesan Risotto Air Fryer Bacon Wrapped Scallops
