Can I use bay scallops in this scallop recipe?

Bay scallops have a wonderful sweet flavor and would be delicious with this flavor combination. But I have not tested the recipe with bay scallops, and I suspect the wine sauce would not be properly reduced by the time the scallops were finished cooking (which would be much faster than the time it takes for the large sea scallops to cook). So I recommend sticking with large sea scallops here.

Do I need to rinse scallops before baking?

Feel free to rinse your scallops when removing the side muscle. Just be sure to dry them thoroughly before cooking.

I don't have grapefruit on hand - can I just use lemon zest?

Absolutely. I do love the balanced bittersweet flavor of grapefruit in this dish, but lemon zest is a perfectly lovely substitute to use in the crunchy bread crumbs.

How do I know when scallops are cooked?

As with most seafood, scallops become opaque when cooked through. If you have an instant-read thermometer, the FDA recommends that most seafood be cooked to a finished temperature of 145℉. I find with scallops that they turn pearly and opaque around 130℉, so if you're using a temperature pen, remove from the oven when the scallops are around 120℉ and let them rest for a few minutes. The carryover cooking will get you to the perfect, tender scallop.

What is the best way to cook sea scallops?

I love Sautéed Sea Scallops , Seared Sea Scallops , Broiled Scallops with Salsa Verde and even Scallop Casserole . Baking scallops is definitely the easiest, most hands-off method for cooking these tasty sea creatures.

What should I serve with this baked scallops recipe?

Crusty bread is a must. Then I would pair it with something simple and fresh like Gazpacho Salad or Jerusalem Salad . Basmati Rice with Lemon and Dill would be a great flavor combination, along with Grilled Asparagus . Check out my Best Side Dishes to Serve with Scallops: 31 Recipes next!

How to store leftover baked scallops?

Transfer baked scallops to an airtight container and keep in the refrigerator for up to 48 hours. To reheat, transfer scallops and sauce to a skillet and heat gently over medium for about 90 seconds on each side, until seafood is just heated through.

Easy Baked Scallops with White Wine, Basil and Citrus

Name: Easy Baked Scallops with White Wine, Basil and Citrus
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 1 pound large sea scallops (about 12-14); 3 tablespoons butter; 1/4 cup dry white wine; 3 tablespoons creme fraiche; 3 garlic cloves, minced; 1 teaspoon grapefruit zest, plus wedges for serving; 1/2 teaspoon salt, divided; 1/3 cup panko breadcrumbs; 2 tablespoons parmesan, shredded or grated; 1/4 teaspoon black pepper; 1 small red chili, diced (optional); 2 tablespoons fresh basil, sliced

Description

This simple, hands-off recipe serves up a creamy, white wine scallop dish in under 30 minutes. The easiest restaurant-quality dinner at home!

Ingredients

Scale

1 pound large sea scallops (about 12-14)

3 tablespoons butter

1/4 cup dry white wine

3 tablespoons creme fraiche

3 garlic cloves, minced

1 teaspoon grapefruit zest, plus wedges for serving

1/2 teaspoon salt, divided

1/3 cup panko breadcrumbs

2 tablespoons parmesan, shredded or grated

1/4 teaspoon black pepper

1 small red chili, diced (optional)

2 tablespoons fresh basil, sliced

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Instructions

Preheat oven to 425℉. Next, prepare your scallops. Remove the side muscles from each of the large scallops. Then, in a small baking dish, whisk together creme fraiche, wine and grapefruit zest. Season with 1/4 teaspoon salt. Add scallops, tossing to coat. Then spread the scallops out into a single layer in the dish. Set aside.
In a skillet, melt butter over medium heat. Add panko, fresh minced garlic, diced chili (if using), and 1/4 teaspoon each of salt and pepper. Sauté until breadcrumbs have turned golden brown - about 4-5 minutes. Remove from heat. Stir in shredded parmesan cheese.
Top each scallop with seasoned panko mixture.
Bake the scallops until the mixture is bubbling and the scallops are just cooked through, about 10-12 minutes. Remove from oven and rest for 5 minutes. Sprinkle the finished dish with fresh basil and garnish with grapefruit wedges. Serve immediately with crusty bread.

Notes

Lemon zest and wedges can be substituted for grapefruit, if desired.

I prefer to remove the scallops from the oven and let them rest for about 5 minutes, letting carryover cooking take them to an internal temperature of 130-135℉. The finished scallops should be opaque when cut.

Prep Time: 10
Cook Time: 20
Category: Easy Recipes
Method: Bake
Cuisine: American