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Simple Herbed Scallops Recipe

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Living in Kansas, fresh seafood can be hard to come by. Luckily, frozen scallops aren't. This dish offers an "East Coast" taste to those of us in the Midwest.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings

Ingredients

  • 3 tablespoons butter, divided
  • 3/4 teaspoon lemon juice
  • 1/2 teaspoon minced chives
  • 1/4 teaspoon dried parsley flakes
  • 1/8 teaspoon garlic salt
  • 1/8 teaspoon dried tarragon
  • Dash pepper
  • 1/2 to 3/4 pound fresh or frozen sea scallops, thawed
  • 2 tablespoons dry bread crumbs

Nutritional Facts

1/4 pound: 278 calories, 18g fat (11g saturated fat), 83mg cholesterol, 528mg sodium, 8g carbohydrate (0g sugars, 0g fiber), 20g protein .

Directions

  1. In a small saucepan, melt 2 tablespoons butter. Stir in the lemon juice, chives, parsley, garlic salt, tarragon and pepper.
  2. Place scallops in a greased 1-qt. baking dish. Pour butter mixture over scallops. Melt remaining butter and toss with bread crumbs; sprinkle over scallops.
  3. Bake, uncovered, at 350° for 20-25 minutes or until scallops are opaque and topping is lightly browned. Yield: 2 servings.
Originally published as Simple Herbed Scallops in Cooking for One or Two Cookbook 2003, p213

Light-Bodied White Wine

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


Reviews for Simple Herbed Scallops

AVERAGE RATING
(7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
zookeeperk 150794
Reviewed Sep. 3, 2013

"Simple to make and full of flavor. Will be making this again soon!!"

MY REVIEW
catlovesbooks 84972
Reviewed Apr. 11, 2013

"I omitted the tarragon but added frozen shrimp. This recipe is so simple and delicious. My entire family enjoys this and looks forward to having it again and again!"

MY REVIEW
catlovesbooks 156499
Reviewed Dec. 27, 2012

"I added salad sized shrimp to this recipe and omitted the tarragon. Such a delicious recipe. I am looking forward to making it again!"

MY REVIEW
TNeifert 137185
Reviewed Jan. 17, 2010

"These were very tasty and quick to make. The whole family enjoyed them."

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