Garlicky Herbed Baked Scallops A Taste of the Sea
Garlicky Herbed Baked Scallops A Taste Of The Se
Ingredients:
Instructions:
Nutrition Facts
| Calories | 280 |
|---|---|
| Fat | 15g |
| Fiber | 0g |
Recipe Introduction
Fancy a bit of posh nosh without the fuss? Honestly, who doesn't? This baked scallops recipe is about to become your new go-to. It's dead easy. Plus, it's packed with flavour.
Quick Hook
Ever wondered how to impress without stressing? This baked scallops recipe is your answer. These garlic herb butter scallops are melt-in-your mouth amazing.
Brief Overview
Think Parisian bistro meets your kitchen. These French baked scallops are elegant, but doable. It takes about 30 minutes to whip up. This recipe serves 4 lucky folks.
Main Benefits
Scallops are packed with protein. This seafood recipe is perfect for a quick, healthy dinner party dish. What makes this easy scallop recipe special? The incredible flavour.
Garlicky Goodness: look into into Baked Scallops
Hey, you know how much I love a good, easy dish. Especially when it tastes like you spent hours slaving over a hot stove.
This garlic baked scallops recipe? It's that kind of recipe.
I remember the first time I made it. I was trying to impress my friends with a "fancy" dinner party.
The oven baked scallops were the star of the show. They were such a hit.
Easy Peasy: No Fuss Baking
This herb baked scallops recipe is seriously straightforward. You just mix some ingredients. Then bake. Done. The real trick is not overcooking the scallops. They should be just cooked through.
What You'll Need
You'll need scallops, of course. And butter. Loads of it. Plus garlic, herbs, white wine and lemon juice. See? Simple stuff. Grab your baking dish. Preheat the oven to 200° C .
Ingredients & Equipment: Let's Get This Show on the Road!
Right, so before we dive headfirst into this baked scallops recipe , let's make sure we've got everything we need.
This easy scallop recipe is all about simplicity. Honestly, it’s easier than figuring out the Tube map on a Bank Holiday.
Main Ingredients: The Stars of the Show!
Here’s what you'll need. I’ve popped both US and metric measurements in, because, well, inclusivity!
- 1 ½ lbs (680g) sea scallops, patted bone dry
- ½ cup (113g) unsalted butter, melted
- 4 cloves garlic, minced
- ¼ cup (15g) fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- 1 tablespoon fresh thyme leaves
- 2 tablespoons dry white wine, like Sauvignon Blanc
- 2 tablespoons lemon juice, freshly squeezed
- ¼ teaspoon red pepper flakes (optional, but recommended!)
- Salt and freshly ground black pepper
For the scallops themselves, go for dry scallops . You know, the ones that haven't been soaked in water. They'll actually brown nicely and give you that proper garlic herb butter scallops flavour.
Seriously, it makes all the difference.
Seasoning Notes: Flavour Bombs!
Garlic, herbs, and butter? It’s like a flavour hug. This combo elevates any seafood recipe , especially this herb baked scallops dish.
Fresh is best, trust me! If you haven’t got chives, spring onions will do in a pinch. Feeling fancy? A whisper of nutmeg in that butter will wow your guests! It's really about creating the best French baked scallops you can.
This garlic baked scallops recipe is easy to customise.
Equipment Needed: Keep It Simple, Stupid!
- Baking dish (9x13 inch or similar)
- Small bowl
- Whisk or fork
Honestly, you don't need a fancy kitchen for this oven baked scallops masterpiece. A regular baking dish will do, and if you haven't got a whisk, a fork works just fine.
The key to scallops recipe easy is keeping it, well, easy!
Cooking Method: Baked Scallops Easier Than You Think!
Fancy a bit of seafood recipe magic without the fuss? Then baked scallops are your answer. Honestly, it's simpler than brewing a decent cup of tea.
You can make this easy scallop recipe right now. We're talking restaurant quality grub with hardly any effort. I was intimidated the first time I tried it.
But garlic herb butter scallops are now my go-to for a quick and impressive meal.
Prep Steps: Getting Your Ducks in a Row
First, the essential mise en place. This sounds fancy, but it means having everything ready. Then dry those scallops! Pat them really dry with paper towels.
Wet scallops just steam, not sear. Not what we want.
Time saving tip? Chop all your herbs and mince your garlic before you even preheat the oven. Organization is key.
Step-by-Step Process: From Raw to Radiant
- Preheat your oven to 400° F ( 200° C) . Now is a good time.
- Melt ½ cup (113g) unsalted butter . Mix with 4 cloves minced garlic , ¼ cup (15g) chopped parsley , 2 tablespoons chopped chives , 1 tablespoon thyme , 2 tablespoons white wine , and 2 tablespoons lemon juice .
- Arrange 1 ½ lbs (680g) sea scallops in a baking dish.
- Pour the garlic herb butter over the scallops. Let it be.
- Bake for 12- 15 minutes . They're done when opaque and reach 145° F ( 63° C) . The oven baked scallops should be just cooked and tender.
Pro Tips: Level Up Your Scallop Game
Don't overcook the scallops. They become rubbery very fast. I overcooked them once and felt like I was chewing on a rubber band! Undercook them slightly; residual heat will finish the job.
Want to make these ahead? Mix the garlic baked scallops butter and store it in the fridge. Pour it over the scallops just before baking.
These herb baked scallops can be made at home easily. Enjoy the French baked scallops .
And that's it! A delicious, elegant, and surprisingly easy dish. Get ready to impress with this scallops recipe easy treat.
You got this, mate!. This baked sea scallops recipe will rock your dinner party.
Recipe Notes: Let’s Chat About These Baked Scallops
Right then, before you dive headfirst into this baked scallops recipe , let's have a little natter about some handy bits and bobs.
Cooking should be fun, not stressful, yeah? It's also about finding the right easy scallop recipe , perfect every time.
Serving Suggestions: How To Plate Those Baked Sea Scallops
Okay, so you've got these beautiful garlic herb butter scallops fresh from the oven. Time to make them look as good as they taste!
For presentation, I like to arrange them artfully on a plate with a sprinkle of fresh parsley. Fancy, like you bought it in a restaurant.
Seriously, a smear of creamy mashed potatoes looks divine. A crisp green salad cuts through the richness. As for drinks, a chilled glass of Sauvignon Blanc is perfect .
It is a French baked scallops , after all.
Storage Tips: Keeping Your Seafood Recipe Fresh
Honestly, these garlic baked scallops are best eaten straight away. But if you have leftovers (unlikely!), pop them in an airtight container in the fridge.
They'll be grand for a day or two. I wouldn't recommend freezing them, though. Scallops are a bit precious and can go a bit rubbery after freezing.
Reheat gently in the oven or a pan with a touch of butter.
Variations: Mix It Up!
Fancy a twist? Sprinkle some Parmesan over the herb baked scallops during the last five minutes of baking. Oh my gosh, cheesy and delish!
Got dietary needs? Swap the butter for olive oil for a dairy free version of this oven baked scallops . Need a little spice? Add a pinch of cayenne pepper to the butter mix.
Simple, yeah? You can easily create a spicy scallops recipe easy .
Nutrition Basics: A Little Bit About the Good Stuff
Alright, let's keep it real. This baked scallops recipe isn’t exactly a salad, but scallops are a good source of protein and essential nutrients.
It's got good fats too. So, enjoy them as part of a balanced diet, yeah?
Honestly, give this baked scallops recipe a go. You'll be amazed at how easy it is to make something so delicious.
Don't be afraid to experiment and make it your own. Happy cooking, and remember - a little bit of love makes all the difference!
Frequently Asked Questions
Why are my baked scallops rubbery? I followed the baked scallops recipe exactly!
Rubbery scallops are usually a sign of overcooking, which is the most common pitfall. Scallops cook very quickly! Next time, try reducing the baking time by a minute or two, and check for doneness. They should be opaque and just cooked through.
Remember, they'll continue to cook slightly from the residual heat after you take them out of the oven, a bit like Yorkshire puddings rising after you take them from the oven.
Can I use frozen scallops for this baked scallops recipe, or do they have to be fresh?
You can absolutely use frozen scallops, but proper thawing is key! Thaw them in the refrigerator overnight, or for a quicker method, place them in a sealed bag in a bowl of cold water. Pat them bone dry with paper towels before baking.
Just like avoiding a soggy bottom on a quiche, removing that excess moisture will help them sear and brown nicely and ensure they aren't watery.
What's the best way to store leftover baked scallops? And how long will they last?
Store any leftover baked scallops in an airtight container in the refrigerator. They are best consumed within 1-2 days. Reheat gently in a pan over low heat, or briefly in the microwave. Be careful not to overcook them when reheating, or they'll turn rubbery nobody wants that, right?
Is there a healthy alternative to using butter in this baked scallops recipe?
Yes, you can definitely use olive oil instead of butter for a healthier twist. The flavor will be slightly different, but still delicious. You could also use a blend of olive oil and a small amount of butter to get some of that rich butter flavour.
This is a great alternative, especially if you are trying to cut down on saturated fats but still want a bit of that classic taste a bit like using margarine to bake a cake!
Can I add cheese to this recipe for baked scallops? What kind would work best?
Absolutely! A sprinkle of Parmesan cheese during the last 5 minutes of baking adds a lovely, savory crust. You could also use Gruyere for a nuttier flavor. Avoid cheeses that are too overpowering or melt too much, which might make the dish greasy.
Think of it like choosing the right cheese for your cheese and crackers you want something that complements the scallop, not overpowers it.
I'm allergic to white wine. Is there a suitable substitute I can use in the recipe for baked scallops?
No problem at all! Chicken broth or fish stock works wonderfully as a substitute for white wine. They both add moisture and a subtle savory flavour to the dish. You could even use a splash more lemon juice mixed with a bit of water. Just be sure to taste and adjust your seasoning accordingly.
It's a bit like substituting gin with lemonade if you didn't want alcohol at all!
