Wine and Butter Baked Scallops

Wine and Butter Baked Scallops are so fancy, they will think you’ve been cooking all day. Truth is that they are easy and bake in less than 15 minutes. 

A scallop has a sweet and delicate flavor and texture but do you know the difference between a sea scallop and a bay scallop? Sea scallops are much larger and the tiny bay scallops and have a more chewy texture. In most restaurants, when you order scallops, they are sea scallops. Sea scallops are perfect for a single serving appetizer or a light dinner or side in surf and turf. You usually find the tiny bay scallops in soups, stews or seafood casserole dishes.

I bought these scallops at a local farmers market that we go to on Saturday mornings. These came from our favorite seafood monger who always has fresh and reasonably priced seafood and fish. I served this as a light afternoon appetizer a few hours before dinner and they were the perfect serving size for me and hubby, Vince.

If you like this recipe, you’ll also like:

Broiled Lobster Tail

Wine and Butter Baked Scallops

• Author: krazykitchenmom
• Cook Time: 20 minutes
• Total Time: 20 minutes
• Yield: 2 servings 1x

Scale 1x2x3x

Ingredients

• 6 large sea scallops
• 6 TBS melted butter
• 1/2 cup white wine (I use Pinot Grigio)
• 1 TBS lemon juice
• 1/2 cup parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon black or white pepper
• 1/2 teaspoon cayenne pepper
• 1 teaspoon oregano
• Lemon wedges and parsley for garnish

Instructions

1. Preheat oven to 425°
2. Rinse scallops and pat both sides dry with a paper towel.
3. Place scallops in a shallow baking dish.
4. Add lemon juice, garlic powder, pepper, cayenne, and oregano.
5. Pour the butter mixture over scallops.
6. Pour wine over the entire dish.
7. Sprinkle with 1/2 of the parmesan cheese (1/4 cup).
8. Bake uncovered for 15-20 minutes until scallops are opaque.
9. Remove from oven and set it to broil.
10. Sprinkel with remaining 1/4 parmesan cheese.
11. Return to oven and broil for approximately 5 minutes, watching closely so they do not burn.
12. Serve with lemon wedges.