I love scallops, but here in Iowa, we just don’t have access to fresh seafood, so we have to make do with the frozen section and hope we come across some good stuff. I’d stopped in our local locker the other day looking for soup bones to make bone broth, and I noticed they’ve started to carry some seafood. So, of course, I started browsing and found they had some really nice-looking scallops. Nice big ones that were actually more than an appetizer bite size. Of course, I came home with a couple of packages lol.
I wanted to make those scallops tonight, but I wanted to try something different. I usually make scallops in a large skillet, browning them and then using my shrimp scampi sauce. They are really good that way, but these were really nice scallops, so I wanted to do something that would “wow” my family. The fact that even my husband said I had to blog about this recipe “right now” must mean I accomplished my mission lol.
That said, this is one of those off-the-top-of-my-head recipes. I didn’t measure anything. I knew what ingredients I wanted to use, and I went strictly by taste. I’ve tried to approximate the ingredients below, but do yourself a favor and just taste the sauce as you make it. My family likes garlic, so I probably use more garlic than most families would like, so feel free to experiment to find the level of garlic you like. The wine is optional, but it really adds a nice layer of flavor to the sauce.
I topped the scallops and the sauce with a simple bread crumb mixture. Since I’m trying to go Paleo, I used gluten-free Panko, but you could easily substitute regular bread crumbs, regular Panko, or even seasoned varieties of the two to add another layer of flavor. This really is a simple recipe, but the end result was absolutely delicious.
2 pounds large scallops (I worked with 22 – 5 each plus 2 for the boys to fight over)
1/2 stick butter, melted
About 1/3 cup dry white wine
Freshly ground black pepper (or use a coarser/restaurant-style black pepper)
Gluten-free Panko (or your favorite bread crumbs)
Extra-virgin olive oil
Heat the oven to 350 degrees Fahrenheit.
Combine the melted butter, white wine, about 2 to 3 teaspoons of garlic salt, and several grinds of black pepper in a small bowl. Stir to combine.
Dip each scallop in the melted butter mixture to completely coat. Place the scallops in a medium-sized casserole dish or on a large rimmed baking sheet (I used a jelly roll pan). Once all the scallops have been dipped in the butter mixture and are on the baking dish, pour the remaining butter sauce over the scallops.
In another small bowl, combine about 3/4 cup to 1 cup bread crumbs, about 1 to 2 teaspoons garlic salt, more freshly ground black pepper, and about 2 to 3 tablespoons parsley. Drizzle extra-virgin olive oil over the bread crumb mixture, and combine until the mixture starts to clump together. Once everything is mixed, sprinkle the bread crumb/Panko mixture on top of the scallops. (The bread crumbs will soak up any extra butter sauce as it bakes.)
Bake at 350 degrees Fahrenheit for roughly 15 to 20 minutes, depending how big your scallops are, until the fish is nice and flaky. Serve with veggies or a green salad and homemade bread, and you’ve good a great meal that will impress your family and friends.