Baked scallops

The wife of my husband's uncle is a great cook, every time we are invited over I simply savor every meal she prepares. We start by guessing what will be the menu 2 days before the invitation. This Sunday, we had this recipe as an appetizer, baked scallops topped with bread crumbs and chopped parsley. We all loved this dish, and of course I could not wait to prepare it the next week. What I love about this recipe is it's so easy to make and it cooks up so quickly. A great idea for a simple quick & tasty dinner!!

Ingredients (serves 6): 2 lbs (900g) scallops rinsed and drained - salt - 4 tbsp unsalted butter, melted - 1/2 cup bread crumbs - 2 to 3 tbsp chopped parsley - 2 garlic cloves crushed - 3 tbsp olive oil - salt and pepper

Preheat oven to 400ºF (200ºC). Place scallops, metled butter and garlic in a bowl. Season with salt and pepper to taste. Stir gently to combine. Transfer to a baking dish. Combine bread crumbs, parsley and olive oil in a bowl. Sprinkle this mixture over the scallops and bake in the oven until scallops are firm and crumbs are brown, about 15 minutes.

Coquilles St Jacques au four
Ingrédients (6 personnes): 900 g de coquilles st jacques lavées et égouttées - sel - 4 càs de beurre doux fondu - 1/2 tasse de chapelure - 2 à 3 càs de persil haché - 2 gousses d'ail écrasées - 3 càs d'huile d'olive - sel et poivre

Préchauffez le four à 200ºC. Déposez les coquilles st jacques, le beurre fondu et l'ail dans un bol. Assaisonnez de sel et de poivre. Mélangez délicatement. Transférez-les dans un plat allant au four. Dans un bol, mélangez la chapelure, le persil et l'huile d'olive. Saupoudrez ce mélange sur les coquilles et faites cuire au four jusqu'à ce que les coquilles soient cuites et la chapelure dorée environ 15 mn.


  1. Wow excellent recipe, that looks very good, thanks for sharing, I guess this is gonna be for the weekend.

  2. i'm making this tonight! i can't wait to see how it turns out!

  3. i'm making this tonight! i can't wait to see how it turns out!

  4. I love scallops and this was right up my ally quick and fast plus tasty


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