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There are many scallop recipes you can find in your cookbooks and online that are easy to make and look like they will be delicious, however, it’s hard to find a good baked scallop recipe that is also easy to prepare. For this recipe, you only need a few simple ingredients and you’ll be baking delicious scallops for your dinner party in no time. You’ll want to be sure you get Alaska scallops for the recipe because they are the best type of scallop for this recipe.
Your simple ingredients include four tablespoons of melted butter, 1 ½ pounds of Alaska scallops, half cup of seasoned dry bread crumbs, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, ½ teaspoon of paprika and another ½ of dried parsley, three cloves of minced garlic and ¼ cup of grated parmesan cheese. Before you even start cooking or preparing your ingredients, you should preheat the oven to 400 degrees so it can start heating while you prepare your scallops.
All you have to do to prepare the Alaska scallops is pour the butter into an oval casserole dish and lay the scallops evenly inside the dish with the butter. Mix all of your bread crumbs, onion powder, paprika, parsley, minced garlic and cheese together. Then take the mixture and cover your scallops with it. Once the scallops are completely covered with the mixture of spices and cheese, you can put the whole casserole dish in the oven to start baking.
You will need to bake the scallops for about 20 minutes to be sure they’re done. If you aren’t sure if they’re done at the end of the 20 minutes, just check to see if they are firm. Once the scallops are firm, you can take them out and serve them to your guests! Some people prefer to make the recipe with spaghetti noodles served under the scallops so the meal is more filling.
Your guests will enjoy the baked Alaska scallops and enjoy eating something a little different and unique at your dinner party. Plus, the whole recipe takes about 50 minutes to prepare and cook, so you don’t have to stress in the hot kitchen for hours before everyone arrives.
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Source by Allie Moxley
