Back to Roasted Sea Scallops

Print Options


Card Sizes

Roasted Sea Scallops Recipe

Roasted Sea Scallops Recipe

"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. YIELD:4 servings


  • 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


  • 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.

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: 4 lean meat, 1 vegetable, 1/2 starch.

Reviews for Roasted Sea Scallops

Sort By :
kbussey User ID: 614681 232625
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!"

Gramma Amy User ID: 6989823 230260
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."

ahd605 User ID: 2867335 140808
Reviewed Jan. 5, 2014

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

lynzilee1 User ID: 4595356 158885
Reviewed Oct. 25, 2010

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

Loading Image

Wine Pairings

Light-Bodied White Wine

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