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Roasted Sea Scallops Recipe
Roasted Sea Scallops Recipe photo by Taste of Home
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Roasted Sea Scallops Recipe

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"We like scallops because of their availability here year-round, and they're affordable compared to some seafood," notes Marguerite Shaeffer of Sewell, New Jersey. "These scallops are delicately seasoned with roasted tomatoes and can be served over rice or toasted garlic bread."
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES: 4 servings

Ingredients

  • 1 large tomato, chopped
  • 1 medium onion, chopped
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon olive oil
  • 1-1/2 teaspoons paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 sea scallops (2 ounces each)
  • Hot cooked rice, optional

Nutritional Facts

3 each: 209 calories, 5g fat (1g saturated fat), 56mg cholesterol, 575mg sodium, 11g carbohydrate (4g sugars, 2g fiber), 30g protein Diabetic Exchanges:1/2 starch, 4 lean meat 1 vegetabl

Directions

  1. In an ungreased 3-qt. baking dish, combine the first seven ingredients. Bake, uncovered, at 400° for 10 minutes or until bubbly.
  2. Stir in scallops. Bake 15 minutes longer or until scallops are firm and opaque. Serve with rice if desired. Yield: 4 servings.
Originally published as Roasted Sea Scallops in Taste of Home February/March 2007, p47

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.


Reviews for Roasted Sea Scallops

AVERAGE RATING
(7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
kbussey
Reviewed Sep. 10, 2015

"My family did not like this recipe. They are not big fans of tomato and tomato over powers the dish. The best way to cook scallops is in the skillet with butter and salt n pepper!"

MY REVIEW
Gramma Amy
Reviewed Jul. 27, 2015

"My husband and I were disappointed with this recipe.... very little flavor. And the combination of tomatoes and scallops roasting made a large amount of broth that watered down the flavor. I served it over rice, but there was way too much watery broth. If I were to try something like this again, I would add more herbs, and I would drain off the broth. We love scallops, but this recipe did not complement their flavor well. Will not make again."

MY REVIEW
ahd605
Reviewed Jan. 5, 2014

"loved this it was easy and great not over cooked scallops"

MY REVIEW
lynzilee1
Reviewed Oct. 25, 2010

"My whole family will eat it, which is a miracle with 3 picky kids."

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