Baked Bay Scallops

Baked Bay Scallops


  • 2 sticks butter, room temp
  • 1 cup fresh bread crumbs
  • 6 cloves garlic, crushed
  • 2 Tbsp onion, minced
  • 1/2 cup parsley, chopped
  • 1/4 cup white wine or sherry
  • juice of 1/2 lemon
  • salt and pepper
  • 2 Tbsp oil
  • 2 Tbsp onion, diced
  • 1 1/2 pound fresh bay scallops
  • 1/2 pound mushrooms, sliced


Yield: 4 servings. Mix together butter, breadcrumbs, garlic, minced onion, parsley, wine, lemon juice, and salt and pepper to taste. Form into roll and wrap with waxed paper. Chill until firm, at least 1 hr. Preheat oven 450 F. Grease shallow baking dish. Heat oil in large skillet over med heat until haze forms. Add diced onion and saute until soft but not browned. Add scallops and mushrooms and salt and pepper to taste and saute briefly. Drain off liquid. Arrange scallop mixture in prepared dish. Slice garlic butter and arrange evenly over scallops. Bake until butter is hot and bubbly, 5-10 mins. Serve immediately. Scallops can also be broiled. Place about 3" from heat and broil until bubbly, 3-5 mins.

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