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Butter & Parmesan Baked Scallops
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Ingredients:
1 1/2 lbs Scallops, about 15 scallops
7 Tbsp Unsalted Butter, melted
2 Tbsp Dry White Wine
1 Tbsp Lemon Juice
3/4 Cup Grated Parmesan Cheese, divided
1 1/2 Tsp Kosher Salt
1 Tsp Black Pepper
1 Tsp Garlic Powder
1 Tsp Dried Parsley
1/4 Tsp Cayenne Pepper
1/2 Tsp Paprika
Fresh Parsley, chopped, for topping
Directions:
Preheat oven to 350 degrees F. Spray an 8x8 baking dish with cooking spray. If doubling the recipe, use a 9x13 baking dish.
Make sure the scallops are completely thawed. Pat them dry with a paper towel and place in an even later in the baking dish.
Melt the butter in a microwave safe bowl. Add the wine, lemon juice, ½ cup parmesan, salt, pepper, garlic powder, dried parsley, and cayenne. Mix well.
Pour over the top of the scallops, making sure to top each one with a small amount of the mixture. The scallops will bake in the buttery bath that pools around the scallops in the baking dish.
Cover with foil and bake for 25-30 minutes or until cooked through. If you are using small scallops, check after 20 minutes to see if they are cooked through. Add additional time if needed.
Remove the scallops from the oven. Turn the oven to broil.
Sprinkle the remaining parmesan cheese over the top of the scallops. Then sprinkle with paprika. Place under the broiler for 2-3 minutes, making sure to not burn the scallops. You want the tops to be browned and crisp.
Serve warm, garnished with fresh chopped parsley. Pairs well with pasta or a side of cooked vegetables.
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Preheat oven to 350 degrees F. Spray an 8x8 baking dish with cooking spray. If doubling the recipe, use a 9x13 baking dish.
Make sure the scallops are completely thawed. Pat them dry with a paper towel and place in an even later in the baking dish.
Melt the butter in a microwave safe bowl. Add the wine, lemon juice, ½ cup parmesan, salt, pepper, garlic powder, dried parsley, and cayenne. Mix well.
Pour over the top of the scallops, making sure to top each one with a small amount of the mixture. The scallops will bake in the buttery bath that pools around the scallops in the baking dish.
Cover with foil and bake for 25-30 minutes or until cooked through. If you are using small scallops, check after 20 minutes to see if they are cooked through. Add additional time if needed.
Remove the scallops from the oven. Turn the oven to broil.
Sprinkle the remaining parmesan cheese over the top of the scallops. Then sprinkle with paprika. Place under the broiler for 2-3 minutes, making sure to not burn the scallops. You want the tops to be browned and crisp.
Serve warm, garnished with fresh chopped parsley. Pairs well with pasta or a side of cooked vegetables.
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