Easy Breaded Scallops Recipe

Baked Scallops with Panko and Parmesan Skinnytaste

WebNov 30, 2018 · Preheat the oven to 400°F and lightly spray an 8 x 10-inch oval baking dish or 2-quart gratin dish with olive oil or nonstick cooking …

1. Preheat the oven to 400°F and lightly spray an 8 x 10-inch oval baking dish or 2-quart gratin dish with olive oil or nonstick cooking spray.
2. Pat the scallops dry then spritz them with a little oil, season with 1/8 teaspoon salt.
3. In a small bowl combine the panko, Parmesan, parsley, oregano, 1/8 teaspoon salt and black pepper, to taste.
4. Arrange the scallops in a single layer in the prepared dish. Top with the crumb mixture.

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Lemon Garlic Baked Scallops Recipe WonkyWonderful

WebSep 16, 2019 · Instructions. Thaw scallops completely if frozen. Preheat oven to 400ºF. Toss scallops with oil, salt and pepper. Transfer to a …

1. Thaw scallops completely if frozen.
2. Preheat oven to 400ºF
3. Toss scallops with oil, salt and pepper. Transfer to a large greased roasting dish. Arrange lemon wedges around the scallops.
4. Mix melted butter, garlic, salt and pepper. Spoon mixture over scallops.

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LowCarb Seared Scallops with Creamed Spinach

WebMar 8, 2024 · Add the spinach, cream, salt and pepper and nutmeg to the skillet and cook over med-low heat for about 5 minutes or until …

1. Drain the scallops, pat them as dry as you can with paper towels and set them aside to dry out further.
2. Melt 1 Tbsp butter and 2 Tbsp oil in a large skillet over medium heat. Add the chopped onions to the skillet and saute for about 5 min. Or until light brown and caramelized. Once onions are caramelized, add the minced garlic for about 30 seconds (do not burn)
3. Add wine to deglaze the skillet and cook over med-high for a minute or two to blend. Add the spinach, cream, salt and pepper and nutmeg to the skillet and cook over med-low heat for about 5 minutes or until thoroughly blended. Taste and add more seasoning if needed. Fold in the cheese and remove from heat.
4. Pat the scallops dry again with paper towels, getting them as dry as you can to take a good sear. Season them with salt and pepper and ground fennel (sometimes I use smoked paprika).

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