Sunday, April 19, 2015

Baked Scallops (makes 2 appetizers)

I have a bad habit of serving people food that I cooked without prior tasting. Luckily for me so far no one seemed to mind! Last night I made 4 of these dishes but failed to taste them. So today I decided to make a few more so I could check it out myself. This is a simple way to serve up fresh off-the-boat scallops. I particularly prefer these scallops to be on the rarer side. If you would like these to be more cooked then you can bake them a little longer. Remember that if you overcook these they will be tough. I like to use the scallop shells to serve these but if you do not have any available you may use any shallow oven safe dishes. 

these must have tasted OK!
Baked Scallops (makes 2 appetizers) 


6 oz sea scallops, tough muscles and sand removed, washed, sliced horizontally into 2-3 thin slices
1/4 cup olive oil
3 garlic cloves, smashed, finely chopped
1/2 cup diced sweet onion (or about 1/2 medium onion)
1/4 cup chopped scallions, green part only (or 2 scallions)
1 tomato, de-seeded, diced
1 Tbsp chopped sun-dried tomato
A sprinkle or large pinch of crushed sea salt (or to your taste)
A sprinkle or pinch of sugar
A sprinkle or pinch of freshly ground pepper
1/2 tsp smoked paprika
2 1/2 to 3 Tbsp of salt free seasoned bread crumbs
A large pinch of chopped fresh or crushed dried parsley leaves
Lime or lemon juice, optional


1) Preheat the oven at 450 degrees F.
2) Divide the prepared scallops into 2 and scatter these slices in an even layer on the bottom of each dish.
3) Heat a pan over medium high heat.
4) Add oil once the pan is hot. Add garlic, onion, and scallions. Saute about 4 minutes or until the onion is soft.
5) Add tomato, sun-dried tomato, salt, sugar, pepper, and paprika and saute for about 4 minutes or until the tomato is cooked and slightly thickened.
6) Pour the contents over the scallops to make a second layer.
7) Mix the bread crumbs with the parsley leaves. Sprinkle this over the tomato and scallop to make a third layer. May sprinkle with a little extra salt and pepper over the top if interested.
8) Bake the dishes on a cookie pan at 450 degrees F for about 3-4 minutes until the liquid starts to bubble.
9) Turn the oven to broil and cook for 2-3 minutes or until the bread crumbs are golden brown.
10) Remove from heat and drizzle a little lime or lemon juice over the top right before serving if interested.

*I freeze these fresh scallops to help eliminate some of the bacteria before thawing and eating them. To read more about the safety of eating raw or lightly cooked seafood please go to Simple Scallop Ceviche for the web links.
*I will try using other seafood such as shrimp, lobster, crab meat, fish or a combination of seafood for interest and taste the next time I make this. I may even add some sausage and turn it into an entree instead of just a little appetizer.
*Below are 2 photos that I took from walking around in Portsmouth, New Hampshire yesterday. These blooms are a good sign indicating that Spring has finally arrived to this part of the country!!

purple bouquet
magnolia blossoms

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