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 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.
Number Of Ingredients 10 Steps:
DIRECTIONS 1. Preheat oven to 425 degrees F (220 degrees C). 2. 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. 3. In a separate bowl, combine bread crumbs and olive oil. Sprinkle on top of scallops. 4. 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.
Time 30m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 400°F. Place scallops in a bowl, season with salt and pepper, add thyme and buttermilk and toss to coat. Place scallops, with buttermilk, evenly in the bottom of an oven proof dish, sprinkle with cracker crumbs and top with melted butter. Bake for 20 minutes, squeeze lemon over scallops and serve immediately.
Time 15m Yield 2 servings. Number Of Ingredients 9 Steps:
In a shallow bowl, lightly beat egg. In another bowl, toss potato flakes and bread crumbs with salt and pepper. In a third bowl, toss scallops with flour to coat lightly. Dip in egg, then in potato mixture, patting to adhere. , In a large skillet, heat butter and oil over medium heat. Add scallops; cook until golden brown and scallops are firm and opaque, 2-3 minutes per side.
Time 30m Yield 4 servings Number Of Ingredients 8 Steps:
Pat the scallops dry with a paper towel. Season with salt and pepper. In a large skillet set over medium-high heat, add the oil. When the oil is hot, add the scallops and cook until golden brown on one side, 2-3 minutes. Gently turn the scallops, and add the butter and garlic to the pan. Continue to cook, spooning the butter over the scallops until they are cooked through, about 3 minutes more. Add the white wine, cook another 10 seconds. Serve with chives. Enjoy!
Time 24m Yield 4 Number Of Ingredients 8 Steps:
Gather the ingredients. Preheat the oven to 425 F. In a large bowl, toss the scallops with the melted butter , garlic, and lemon zest. Season with salt and pepper to taste. Spread out in a 2-quart baking dish in an even layer. In a small bowl, mix the panko with the olive oil. Sprinkle over the top of the scallops. Bake the scallops 10 to 14 minutes, or until just cooked through. The scallops should be opaque throughout.
Time 40m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Rinse scallops in cold water; shake off excess. Coat with the bread crumbs and place scallops in a buttered casserole dish in a single layer. Season with lemon juice, salt, and pepper. Combine the butter and garlic in a small saucepan and stir over low heat till butter is melted and garlic is soft. Pour over scallops. Bake at 375 for 15-20 minutes or till scallops are cooked through.
Time 30m Yield 4 servings. Number Of Ingredients 7 Steps:
In a small saucepan, bring broth to a boil. Add quinoa, salt and 1/8 teaspoon pepper. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed., Meanwhile, preheat air fryer to 400°. Arrange 8 strips of bacon in a single layer on tray in air-fryer basket. Cook 3 minutes or until partially cooked but not crisp. Remove and set aside. Add remaining 2 bacon strips; cook until crisp, 5-6 minutes. Finely chop crisp bacon strips. Cut remaining partially-cooked bacon strips lengthwise in half., Wrap a halved bacon strip around each scallop; secure with a toothpick. Sprinkle with remaining pepper., Arrange scallops in a single layer on greased tray in air-fryer basket. Cook until scallops are firm and opaque, 8-10 minutes. Discard toothpicks., Remove quinoa from heat; fluff with a fork. Stir in pineapple and chopped bacon. Serve with scallops.
Time 30m Yield 4 servings Number Of Ingredients 14 Steps:
Preheat oven to 450 degrees. Grease 4 individual ovenproof serving dishes with 1 tablespoon of the olive oil. Divide the scallops evenly among the dishes and sprinkle with salt and pepper. Core and seed the red and green peppers and cut them into thin strips about 1 1/2 inches long. Heat the remaining 2 tablespoons of oil in a heavy skillet. Add the onions, garlic and peppers. Cook and stir over medium-high heat until wilted. Add the tomatoes, olives, oregano, fennel, wine, pepper flakes, salt and pepper. Bring to a boil and simmer for 5 minutes. Spoon the mixture evenly over the scallops. Dot with the cheese and place in the oven. Bake 15 to 20 minutes or until lightly browned. Serve immediately.
