Time 30m Number Of Ingredients 12 Steps:
Preheat oven to 425 degrees. Coat bottom of a 1 1/2-quart shallow baking dish with 1 tablespoon butter; set aside. In a medium bowl, whisk together creme fraiche, wine, and lemon zest; season with 1/2 teaspoon salt. Add scallops, tossing to coat. In a small bowl, mix together panko, Parmesan, garlic, chile, and remaining 1/4 cup butter. Add scallops to prepared dish, then pour creme fraiche mixture evenly over top. Top with panko mixture and a few grinds of pepper. Bake until sizzling and golden, about 8 minutes. Switch oven to broiler setting; broil until breadcrumbs are browned, about 1 minute more. Sprinkle with parsley; serve immediately, with crusty bread.
Time 24m Number Of Ingredients 7 Steps:
Preheat the oven to 425°. Mix melted butter, salt, and pressed garlic in a small bowl and set it aside. Mix Panko bread crumbs and grated Parmesan cheese in another shallow bowl and set it aside. Take scallops out of the package and pat each one dry with a paper towel. Toss scallops in the melted butter mixture and then coat each one in Panko/Parmesan mixture on all sides. Place coated scallops in a baking dish that’s large enough to hold them with some space in between each one. Carefully pour in remaining melted butter in between and around the scallops. (Don’t pour on top.) Sprinkle each scallop with some Parmesan cheese and bake for 10-14 minutes, depending on the size.
Time 44m Yield 6 servings Number Of Ingredients 14 Steps:
Preheat the oven to 425 degrees F. Place 6 (6-inch round) gratin dishes on a sheet pan. To make the topping, place the butter in the bowl of an electric mixer fitted with the paddle attachment (you can also use a hand mixer). With the mixer on low speed, add the garlic, shallot, prosciutto, parsley, lemon juice, Pernod, salt, and pepper and mix until combined. With the mixer still on low, add the olive oil slowly as though making mayonnaise, until combined. Fold the panko in with a rubber spatula and set aside. Preheat the broiler, if it’s separate from your oven. Place 1 tablespoon of the wine in the bottom of each gratin dish. With a small sharp knife, remove the white muscle and membrane from the side of each scallop and discard. Pat the scallops dry with paper towels and distribute them among the 3 dishes. Spoon the garlic butter evenly over the top of the scallops. Bake for 10 to 12 minutes, until the topping is golden and sizzling and the scallops are barely done. If you want the top crustier, place the dishes under the broiler for 2 minutes, until browned. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty French bread.
Time 50m Yield 4 Number Of Ingredients 9 Steps:
Preheat oven to 400 degrees F (200 degrees C). Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish. Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkle this mixture over the scallops. Bake in pre-heated oven until scallops are firm, about 20 minutes.
Time 30m Yield 2 servings. Number Of Ingredients 7 Steps:
In a small bowl, combine the flour, salt and pepper. Toss scallops in flour mixture, a few at a time, and place into two greased 6 to 8-oz. baking dishes. Top each with half the cream, butter and bread crumbs. , Bake, uncovered, at 450° for 18-20 minutes or until scallops are opaque and topping is golden brown.
Time 35m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Preheat oven to 350°F Lighly grease an 8 x 8 baking dish. Combine crushed crackers, black pepper and garlic powder in a small bowl. Press scallops into mixture so that they are evenly coated. Place them in the greased dish. In a separate bowl mix together melted butter, wine and lemon juice. Drizzle mixture over scallops. Bake until scallops are lightly browned, about 15 minutes. Garnish with parsley.
Time 40m Yield 2 serving(s) Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees. For topping:. In small saucepan melt butter. Add garlic, onions, parsley, salt, and pepper. Cook on low heat for 4 minutes. Add breadcrumbs. Mix well. Set aside. In large sauté pan heat olive oil. Add onions and garlic. Sauté 2 minutes. Place scallops in baking dish. Pour heavy cream and white wine on the scallops. Sprinkle with breadcrumb mixture. Top with Parmesan and Gruyere cheese. Bake 350 degrees for 20 to 30 minutes or until cheese is lightly brown.
Time 24m Yield 4 Number Of Ingredients 10 Steps:
Preheat oven to 425 degrees F (220 degrees C). Place scallops, melted butter, garlic, and shallots in a bowl. Season with nutmeg, salt, and pepper. Stir gently to combine. Transfer to a casserole dish. In a separate bowl, combine bread crumbs and olive oil. Sprinkle on top of scallops. Bake in preheated oven until crumbs are brown and scallops are done, about 11 to 14 minutes. Top with parsley, and serve with lemon wedges on the side.
