Growing up scallops were my favorite seafood and most likely still are, I just love the flavor and texture.
This recipe looks a little fancy with the shells but I promise you it’s really not and it comes together really quickly too without many ingredients – that is a win-win-win in my book!
These would make for a great appetizer but they work well for the main course as well, which is how I served them. I paired these scallops with some angel hair pasta and aside of roasted string beans. The drippings from the tomatoes make for a nice little sauce over the pasta.
Quick tips for cooking scallops.
- Keep the scallops between paper towels until you are ready to use them. Scallops are full of moisture which could dilute your flavor efforts.
- Do NOT overcook scallops or you will end up with a chewy result. It’s easy to overcook them b/c they only take about 2 minutes per side (if using the large sea scallops), so stick close to the skillet! 🙂
- If pan-searing, use a heavy bottom skillet and get the pan screaming hot with oil, then salt and pepper the scallops immediately prior to placing in the skillet. Once you flip to the second side, finish by adding a little butter to the pan.
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- 12 large scallops
- 2 tablespoons butter
- 1 tablespoon minced garlic
- 1 heaping tablespoon capers
- 1 cup bread crumbs (panko or traditional)
- 1 large ripe tomato – chopped
- 1/4 cup chopped fresh parsley leaves
- 6 scallop shells for baking – optional
- Preheat the oven to 450F.
- Lay scallops on a paper towel in a single layer and place more paper towels on top of the scallops and pat dry. Leave scallops in the paper towels until ready to use.
- Melt the butter in a saute pan over medium heat. Then add the garlic, capers and a pinch of salt and cook for one minute. Next, add the tomatoes, season with salt and pepper and cook for about 2-4 minutes.
- If using the scallop shells or individual ramekins: evenly divide the scallops among them. Then spoon the tomatoes mixture over the scallops and finally topping with the breadcrumbs.
If using a baking dish or ovenproof skillet: place all the scallops together, leaving a little room in between. Spoon the tomato mixture all around and on top of the scallops then top with breadcrumbs.
- Bake in the oven for 8 to 10 minutes or until golden brown on top. Note: If using shells you will want to make sure they stay upright, I placed min in dry beans then baked.
- Serve immediately.
Note: this recipe was inspired by Alton Brown and his recipe for Baked Scallops on the Half Shell
Keywords: Baked Seas Scallops on the half shell