Simple Herbed Scallops

Name: Simple Herbed Scallops
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings.
Ingredients: 1/2 to 3/4 pound sea scallops; 3 tablespoons butter, divided; 3/4 teaspoon lemon juice; 1 teaspoon minced fresh parsley or 1/4 teaspoon dried parsley; 1-1/2 teaspoons minced fresh chives or 1/2 teaspoon dried chives; 1/4 teaspoon minced fresh tarragon or 1/8 teaspoon dried tarragon; 1/8 teaspoon garlic salt; Dash pepper; 2 tablespoons dry bread crumbs

Living in Kansas, fresh seafood can be hard to come by. Luckily, frozen scallops aren't. This dish offers coastal flavor to those of us in the Midwest. —Sarah Befort, Hays, Kansas

Ingredients

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

Directions

Preheat oven to 350°. Place scallops in a greased 1-qt. baking dish. Mix 2 tablespoons melted butter, lemon juice, herbs, garlic salt and pepper; drizzle over scallops.
Mix bread crumbs with remaining melted butter; sprinkle over top. Bake, uncovered, until scallops are firm and opaque, 20-25 minutes.

Nutrition Facts

1 serving: 260 calories, 18g fat (11g saturated fat), 73mg cholesterol, 754mg sodium, 9g carbohydrate (1g sugars, 1g fiber), 15g protein.

Originally published as Simple Herbed Scallops in Cooking for One or Two Cookbook

Reviews

Click stars to rate

Average Rating:

Corwin44

Oct 14, 2019

This was a tasty recipe and really easy. I used colossal frozen scallops, thawed in the fridge or cold water. Remember to pay the scallops dry. I didn’t have any tarragon, so I used dill instead. I used panko style bread crumbs. I doubled the recipe and served as an appetizer, but these would also be great as a main course with mashed potatoes and asparagus or broccoli.
Clare

Sep 29, 2019

Sandy, thaw frozen scallops in the refrigerator. Good recipe, tasty.
Sandy

Jan 17, 2019

Sounds great! Question, do you thaw scallops (and shrimp, if used) before baking or put in frozen?
rllewis7

Apr 30, 2017

This was a very flavorful and easy way to make scallops. I loved the texture of the breadcrumbs on top! I'll definitely make this recipe again.
Beema

Apr 13, 2017

Wow, this recipe has been republished several times, I see, so it must be a favorite with the editors and now I am a fan, too. Other reviewers added shrimp to the mix, so I followed their advice and did the same.. I did use the tarragon, used Panko style bread crumbs, and sprinkled just a bit of curry powder over the whole thing. I love the idea of getting a bit of a crusty top. This Volunteer Field Editor is happy to give this five stars.
zookeeperk

Sep 3, 2013

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

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!
catlovesbooks

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!
TNeifert

Jan 17, 2010

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