Butter, fresh parsley, and basil flavor these easily baked sea scallops. Sweet fresh sea scallops are fast and easy to prepare and very versatile. The delicate flavor of the butter and herbs enhance the flavor of the scallops and don't overwhelm. This is a 5-star dish.
A small side muscle is sometimes still attached to the scallops. It's the piece that kept them attached to their shells. Check each scallop for the tough muscle as you rinse them. If you see that the muscle is still attached to the side, simply pull it off with your fingers.
Alternatively, you could consider seared scallops with herbs, which creates a different flavor profile due to the different cooking method.
- 2 pounds fresh sea scallops
- 1/2 cup butter
- 3 tablespoons finely chopped parsley
- 1 1/2 teaspoons dried leaf basil, crumbled
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Heat the oven to 350 F. Butter a shallow baking dish -- it should be large enough to hold the scallops in a single layer.
- Wash sea scallops in cold water; put on paper towels and pat with paper towels to dry thoroughly.
- Place the scallops in the prepared baking dish in a single layer and dot with butter. Sprinkle the scallops with parsley, dried basil, salt, and pepper.
- Bake the sea scallops in the preheated oven for 5 minutes; stir to coat with butter and herbs and bake for about 15 to 20 minutes longer, or until the scallops are cooked through but still moist.
- Serve with butter and herb sauce from baking dish and hot cooked rice or small pasta.
- Wet-pack scallops are treated with a preservative (sodium tripolyphosphate), which lets them absorb more water. They may cost less, but you will also be paying for that extra water.
- Dry-pack scallops are natural and have not been treated with phosphates. There's no additional water weight, plus they sear nicely, and the flavor is sweeter than wet-pack scallops.
|Nutritional Guidelines (per serving)|
|Total Fat||16 g|
|Saturated Fat||10 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||0 g|