Awesome Baked Sea Scallops Recipe

This is the first time I tried this receipe and indeed it was awesome. The only variation I used was freshly ground sea salt/freshly ground pepper blend, and 1/4 tsp nutmeg to taste. In addition, I used flavored breads crumbs as opposed to the plain bread crumbs. I used about a pound of scallops instead of the 16 as recommended in the recipe The dish was prepared and cooked in a 9 x 13 pyrex dish sprayed with a non-stick cooking spray.

Made this for my mother in law today for her birthday. Doubled the recipe and softened the shallots and garlic before pouring the sauce over the scallops in a 9 × 13 pan. Used some of the garlic shallot butter in the panko crumb mixture along with S& P and parsley. Hit them with the broiler at the end. They were easy and delicious! Thanks for the great recipe!

This is a very good recipe. I did make some changes: I substituted two scallions for the shallots because that's what I had on hand. I sprinkled a little Old Bay seasoning on top before I crushed a half sleeve of Ritz crackers to use in place of the bread crumbs. After sprinkling the cracker crumbs over the scallops, I sprayed the top with butter cooking spray instead of olive oil. It came out great! One other suggestion: Use one pound of sea scallops instead of a specific number since sea scallops vary in size. I'll definitely make this again.

Delicious!!! Made this recipe as stated. Due to Gluten Free needs, I used plain gluten free bread crumbs and crumbled gluten free (ritz-like) crackers. GF bread and cracker crumbs can get gummy due to the rice in the bread crumbs. Next time I would only add 1/2 c. of GF cracker or bread crumbs and I want to spritz some lemon juice on the scallops after rinsing and drying them. Sorry, no photo!! We ate it right away : D

I have made this Awesome Baked Scallops recipe numerous times and it's always delicious. The secret is sautéing the onions and the shallots before you add them to the dish. I use Panko bread crumbs and add Old Bay Seafood seasoning to the mix. Great dish to serve for company.

I'm a garlic lover but like other reviewers, the garlic and shallots overpowered the delicate scallops - not enough cooking time for the seasonings to mellow out. I would suggest sauteing them for a bit. I reduced the butter to 3 Tbl, as well as the olive oil - just gave it a drizzle over the bread crumbs. Topping came out fine and crispy.

Loved this! First time I made this I sprinkled some of the bread crumb mixture over the bottom of the casserole and then placed my scallops on top and covered them with the rest of the mix. Terrific! The second time I mixed mozzarella cheese with the bread crumbs and I loved that version too.

I made a half recipe. I left out the nutmeg. Also, I already had some Panko bread crumbs, mixed in with shredded Parmesan cheese and use that with the olive oil. It was very good. Will definitely make this again.

Made this tonight, exactly as directed. I will make it again, but next time I will saute the shallots before adding. I cut them small, but they barely cooked at all and the taste was closer to raw than the sweet cooked flavor I expected. Maybe my casserole dish was too small and things were too close together for them to cook. That could be (so don't use too small a dish). Sauteeing the scallops first is the only change I'd make though. It's a delicious dish and I'll definitely make it again.

This recipe is a keeper! I was hesitant to use the amount of scallions since they were so strong smelling while I was chopping them, but the flavor was so good! I also only used 2 T melted butter and 1/2 cup bread crumbs and 2 T olive oil. Added no additional salt.

The shallots and garlic need to be sure fried before putting them in with the scallops. Sea scallops were NOT fully cooked at 14 minutes with 425 degree oven. Delicious once those links are addressed.

A new standby. So very yummy. As others suggested I added OldBay in place of nutmeg. Took quite a bit longer to cook than anticipated as I had very large scallops. I also sautéed my shallots and added garlic to the hot pan when the shallots were done and the pan taken off the flame.

We loved it and only had tweaks because I used large scallops.. I used stoneware and put bread crumbs underneath the scallops as well! We are making again tonight!! This is sooo much better than in the skillet and having to sear them perfectly!! This is less pressure on the chef!!

I’ll be sharing this with everyone I know.

I’ll definitely make this again.

Couldn’t stop eating straight from the pan.

Being from New England, Scallops are one of my favorites. I followed the recipe with the exception of the plain bread crumbs, I used flavored. Perfect with Brussel sprouts and Rice Pilaf.

Didn't think it was awesome. Fine, decent, but it's not as good as other scallop recipes I've come across.

The scallops came out good. I used almond flower instead of bread crumbs and parm over the top. Unfortunately, I used too large a dish so the onions and garlic were a little crunchy. SO next time I would saute the onions(shallots) and garlick for 3 minutes and use the right size dish.

Very simple to follow. Not many ingredients which makes prep time shorter I didn’t add fresh parsley i forgot to buy i sprinkled the dry ones. But just a bit i used. It regular Italian bread crumbs . I separated into three personal pans they came out great Thank you For the delicious recipe