Baked Scallops

August 11, 2010

fresh scallopsNothing better than baked scallops in the summer. This recipe is from a good friend in York Beach, Maine. Large sea scallops work great for this recipe. Make sure you ask for fresh, dry scallops. There are no additives in dry scallops like those commonly found in store bought scallops–so they retain their sweet flavor and don’t shrink when cooked.

Baked Scallops Recipe

1 1/2 C. bread crumbs
3/4 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. cayenne pepper
1 tsp. Worcestershire sauce
1/4 C. melted butter
Paprika to taste
2 lbs. fresh sea scallops

Go scallops fishing at Lobster Buy fresh scallops. Beware of the scallops at the grocery store, many are soaked in Sodium Tripoly Phosphate, a chemical used to preserve and add weight to scallops. Our scallops are exquisite, 100% natural and frozen-at-sea within an hour of harvesting!  You won’t find a fresher, purer scallop anywhere.  Don’t forget to add some fresh lobster to your order!


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