Start Reading Mode
0 0
Baked Scallops

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
1 pound sea scallops
20 buttery round crackers
1/4 cup of dry white wine
1/2 cup of butter
1 tsp lemon juice
1 tsp garlic powder
black pepper to taste

Nutritional information

15.6 g
31.3 g
19 g
565 mg
88 mg

Baked Scallops

  • Non Veg
    • 50 mins
    • Serves 4
    • Medium



    Baked scallops have emerged as an exquisite dish, commonly found in high-end, fine-dining restaurants. Exquisite and exciting, Baked scallops are typically served as appetizers.

    But if you’re one step ahead of the rest, you can serve this dish with a generous amount of steamed rice or top it off on your spaghetti to boost flavors!

    Health Benefits

    Scallops contain 80% protein which makes them an extremely healthy addition to your diet. Baked scallops are tasteful, flavorsome, and perfect for those trying to lose weight as according to the nutritionist Jonny Bowden, Ph. D., author of The 150 Healthiest Foods on Earth, 3-ounces of scallops only have 95 calories. Baked scallops are an excellent source of potassium and magnesium.

    (Visited 83 times, 1 visits today)

    How to make Baked Scallops

    • Pre-heat the oven to 350 degree F.
    • Using spray oil, grease an 8 by 8 inched baking dish.
    • In a small bowl, toss in the crushed crackers, garlic powder and black pepper.
    • Toss in the scallops and press them for an even coating.
    • Once all the scallops are evenly coated, set them on the baking dish.
    • In another bowl, pour in the wine, melted butter and the lemon juice. Give this mixture a stir and pour it on top of the scallops.
    • Place the baking dish in the oven for 10 to 15 minutes, or until the scallops are light brown.
    • Sprinkle the chopped parsley for garnishing, and serve hot as appetizers.


    • Did you know that sea scallops have 18 pairs of eyes?
    • Sea scallops are pre-dominantly found in the Atlantic Ocean to the northeastern coast of Canada and the United States.

    Amelia Jones

    Zucchini Tomato Pie
    Zucchini Tomato Pie
    Fried cabbage
    Fried cabbage
    Zucchini Tomato Pie
    Zucchini Tomato Pie
    Fried cabbage
    Fried cabbage

    Add Your Comment