Herb-Baked Scallops

  • Yield 6 servings

Try serving the scallops over slices of fresh tomatoes with basil. For a special presentation, serve the scallops in their shells.


2 pounds bay scallops, rinsed and drained on paper towels
1/2 cup (1 stick) butter
3 tablespoons minced parsley
1 1/2 teaspoons basil, crumbled
1 teaspoon kosher salt
1/4 teaspoon pepper
1/2 teaspoon minced garlic


  1. Arrange the scallops in a single layer in a shallow 1 1/2-quart baking dish. Dot with butter.
  2. Sprinkle with the parsley, basil, salt and pepper. Bake in a preheated 350-degree oven for 5 mnutes.
  3. Add the garlic and stir the scallops to coat with the butter mixture.
  4. Bake for 20 minutes longer or until tender.

Recipe reprinted with permission from the Junior Leage of Chicago, Peeling the Wild Onion, a Collection of Chicago Culinary Culture (the Junior League of Chicago, 2008)



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