Baked Scallops

Bay scallops are best prepared simply – grilled on the half shell, combined with citrus for ceviche, or baked, as in this recipe from Chef Eddie Glosson of I.C. Sharks
June 01, 2015

Ingredients

  • Approximately 36 bay scallops, rinsed and drained
  • 5 Tbs. butter, melted
  • 5 garlic cloves, minced
  • 2 shallots, finely chopped
  • 3 pinches ground nutmeg
  • Salt and pepper, to taste
  • 3/4 cup bread crumbs
  • 3 Tbs. olive oil
  • 1/4 cup parsley, chopped
  • Lemon wedges, for garnish

About this recipe

Bay scallops are small and tender with sweet meat that has a hint of ocean saltiness. They’re best prepared simply – grilled on the half shell, combined with citrus for ceviche, or baked, as in this recipe from Chef Eddie Glosson of I.C. Sharks (icsharks.com), a local seafood market, waterfront café and tiki bar right off of Gandy Blvd. on the St. Petersburg side of the bridge.

Florida bay scallops can’t be harvested commercially, so you won’t find them in markets. If you substitute larger sea scallops, plan for four per person.

Instructions

Preheat oven to 425 degrees. Place scallops, melted butter, garlic and shallots in a bowl. Season with nutmeg. Gently stir to combine, then transfer to a casserole dish. In a separate bowl, combine bread crumbs and olive oil. Sprinkle on top of scallops. Bake until crumbs are brown and scallops are cooked through, 11 to 14 minutes. Top with parsley, and serve with lemon wedges.

Serves 4

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Ingredients

  • Approximately 36 bay scallops, rinsed and drained
  • 5 Tbs. butter, melted
  • 5 garlic cloves, minced
  • 2 shallots, finely chopped
  • 3 pinches ground nutmeg
  • Salt and pepper, to taste
  • 3/4 cup bread crumbs
  • 3 Tbs. olive oil
  • 1/4 cup parsley, chopped
  • Lemon wedges, for garnish
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