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