Nothing better than baked sea scallops for a true New England treat. This recipe is from a good friend from York Beach, Maine. Large sea scallops work great for this recipe. Make sure you ask for fresh, dry scallops. There are no additives in dry scallops like those commonly found in store bought scallops–so they retain their sweet flavor and don’t shrink when cooked.
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Wicked Good Breaded Baked Scallops
- Total Time: 45
- Yield: 4
Ingredients
Scale
- 2 lbs. fresh, dry sea scallops
- 1/2 cup of bread crumbs
- 3/4 tsp. dry mustard
- 1/2 tsp. salt
- 1/4 tsp. cayenne pepper
- 1/4 cup melted butter
- 1 tsp. Worcestershire sauce
- Paprika to taste
Instructions
- Mix together bread crumbs, mustard, salt, cayenne pepper, and Worcestershire sauce in a bowl.
- Roll scallops in butter, then roll in bread crumb mixture.
- Place prepared scallops in baking dish and sprinkle with paprika.
- Bake a 350 (preheated oven) for 1/2 hour.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 310
- Sugar: 1g
- Sodium: 565mg
- Fat: 19g
- Saturated Fat: 9g
- Carbohydrates: 16g
- Protein: 31g
- Cholesterol: 88mg
I’m from southern Maine now living in the Shenandoah Valley in Virginia. Family sending seafood down to my wife and I for The Holiday weekend. I will try this recipe out for scallops.