Baked Scallops
This recipe for baked scallops is a quintessential summer dish, if you ask me. The recipe is made gluten free by using gluten free Panko breadcrumbs, which are in the topping for the scallops.
Our recipe for baked scallops requires one pound of scallops and for that we recommend Naked Sea Scallops from North Coast Seafoods. This is a local seafood company that ships (nationally) incredible quality seafood overnight (when ordering Monday - Thursday before 2pm ET).
Naked Sea Scallops are a totally clean label product, which means they have no chemicals, no antibiotics, no additives, and no preservatives, which makes it a pretty perfect product. What’s even better? Place your order for Naked Sea Scallops (or any North Coast Seafoods product) and receive 15% off your order when you enter code GLUTENFREEMOLLIE at checkout. Hooray!
This recipe is one of my favorites because it’s been a “summer classic” my entire life (read more on that here). While I love a plate of fried seafood in the hot summer sun, baked scallops are also at the top of my list because they’re just so freaking delicious. And they are easy to make at home!
We love serving baked scallops with a summer veggie medley - zucchini and corn and squash - but you could also keep it delicious with corn on the cob, a baked potato, or a side salad. Or a combination! The great part about baked scallops is that they’re always the star of the table; the side dish can be kept simple!
Baked scallops are a summer staple and yet it’s easy (and encouraged) to make them all year long. I’m partial to enjoying them in July and August, but I have a feeling we are going to start making them throughout the year. Why not? They are extremely delicious and a quick dinner to make at home.
Let’s get to the recipe!
Baked Scallops
Recipe by Seth Drury
Ingredients
1 pound Naked Sea Scallops from North Coast Seafoods
3⁄4 cup Aleias Gluten Free Panko Breadcrumbs
4 tablespoons melted butter
2 tablespoons olive oil
Zest of one lemon ( plus wedges for serving)
2 cloves garlic, grated
1 teaspoon salt
1 teaspoon dried parsley
1⁄2 teaspoon paprika
Preparation
Note: Make sure to defrost the scallops before baking them - we recommend placing them in the fridge (from the freezer) the night before you plan on using them.
1. Preheat oven to 400F.
2. In a small bowl mix together panko, oil, lemon zest, garlic, parsley, and paprika.
3. Divide butter into four mini 6” gratin dishes (or you can use one medium baking dish).
4. Pat scallops dry, then place them in the dish or dishes (dividing evenly if using multiple
dishes).
5. Top scallops evenly with breadcrumb mixture.
6. Bake for 18 minutes if using small dishes or 20 minutes if using one large dish.
7. When done, carefully remove remove from oven (wearing oven mitts) and let cool very briefly before serving with lemon wedges. Be careful - the baking dish(es) will be extremely hot.
8. Serve alongside a summer veggie medley, a garden salad, a baked potato, or another vegetable of your choice. Enjoy!
Thank you for making one of our recipes! Please be sure to share it on social media using the hashtag #gfmdrecipe and tagging me(@glutenfreemollied).
Enjoy!