Scallop Recipes

Herb-Encrusted Baked Scallops recipe

Calories: 0.00 per serving

These baked scallops have a wonderful contrast in texture between the crunchy herbed crust and the sweet, creamy meat inside. Baking is also an easy way to cook larger quantities of scallops without having to worry about turning them individually, and the threat of overcooking this involves. These scallops are best served with a vinaigrette-dressed salad and thick wedges of lime. Serves 2.

Ingredients:

  • 3 cloves garlic
  • 150 g butter
  • 1 handful parsley
  • 1 tbsp tarragon
  • 1 tbsp oregano
  • 6 scallops in the half shell
  • Small glass dry white wine
  • 6 tbsp olive oil
  • Small handful breadcrumbs
  • Salt and pepper to season
  • Lime wedges, to serve

Directions:

  1. Preheat the oven to its highest setting.

  2. Blend the garlic, butter, parsley, tarragon and oregano together in a food processor with a pinch of salt and a little freshly-ground black pepper.

  3. Place the scallops on a baking tray while still in their shells. Splash each with wine, drizzle with olive oil, and season lightly with salt.

  4. Sprinkle the breadcrumbs across each scallop and place a generous knob of the garlic butter on top. Bake in the oven for 6-7 minutes, until the breadcrumbs form a golden brown crust.

  5. Serve with wedges of lime and a fresh green salad.

Author: Jane Flett

Back to the Scallop Recipes home page.

Made this recipe? If so, please add a review or comment below:
[Advanced Form]
Your name:
Recipe rating: (optional)
Recipe difficulty: (optional)
Dessert: (optional)
Upload photo: (JPEG format, optional)

Data:

Published: November 23, 2010
Privacy Policy
Published by Starsol