Tender sea scallops are halved, seasoned, and baked in a rich, buttery sherry breadcrumb topping for a simple yet elegant seafood dish. Perfect for a quick weeknight dinner or a special occasion.
YIELD
6 servingsPREP
10 minCOOK
10 minREADY
20 minPro Tips
- Quality Matters: Use fresh or high-quality frozen scallops for the best flavor and texture. If using frozen, thaw them overnight in the refrigerator and pat dry thoroughly.
- Don’t Overcook: Scallops cook quickly—aim for an internal temperature of 120-130°F (49-54°C) for a tender bite. Overcooking past 15 minutes may toughen them.
- Breadcrumb Choice: Panko breadcrumbs add extra crunch, while seasoned breadcrumbs (e.g., Italian-style) can enhance flavor without additional spices.
- Sherry Substitute: If you don’t have sherry, a dry white wine or a splash of lemon juice can work in a pinch, though the flavor will differ slightly.
Optional Variations
- Garlic Lovers’ Twist: Add 1-2 teaspoons of minced garlic or garlic powder to the breadcrumb mixture for a savory kick.
- Herb-Infused: Mix in 1 tablespoon of finely chopped fresh parsley, thyme, or dill to the topping for a fresh, aromatic touch.
- Cheesy Finish: Sprinkle ¼ cup of grated Parmesan or Pecorino Romano over the breadcrumb topping before baking for a rich, nutty layer.
- Spicy Option: Add a pinch of cayenne pepper or red pepper flakes to the breadcrumb mixture for a subtle heat.
Ingredients
Directions
- Preheat the Oven: Set your oven to 350°F (175°C) and allow it to fully preheat.
- Prepare the Scallops: If not already done, pat the scallops dry with paper towels to remove excess moisture (this helps prevent a watery dish). Carefully slice each scallop in half horizontally to create thinner rounds. Arrange the scallop halves in a single layer in a lightly buttered or greased casserole dish (e.g., an 8×8-inch or similar size).
- Season: Lightly sprinkle salt and freshly ground black pepper over the scallops. Adjust seasoning to taste, keeping in mind the butter and sherry will add richness.
- Make the Topping: In a medium bowl, combine the melted butter, dry sherry, and breadcrumbs. Stir until the mixture is evenly moistened and resembles wet sand.
- Assemble: Evenly spoon the breadcrumb mixture over the scallops, covering them completely for a crispy, flavorful topping.
- Bake: Place the casserole dish in the preheated oven and bake for 10-15 minutes, or until the scallops are opaque and tender, and the topping is golden brown. (Avoid overcooking, as scallops can become rubbery—check at the 10-minute mark.)
- Serve: Remove from the oven and let rest for 2-3 minutes. Serve warm, optionally with a squeeze of fresh lemon juice or a side of crusty bread to soak up the buttery juices.
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