Baked Scallops in Lemon Butter Wine Sauce
These Oven Baked Scallops are topped with a crispy parmesan breadcrumbs topping and drizzled with a lemon butter white wine sauce. This restaurant-quality meal is ready in less than 30 minutes from start to finish.
Ingredients
- 16 oz scallops
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- salt and pepper to taste
- ¼ cup breadcrumbs See notes.
- 2-3 tablespoons finely grated parmesan cheese
- 2 tablespoons melted unsalted butter Measured solid
- 3 tablespoons fresh lemon juice This was the juice of 1 medium-sized lemon for me.
- ¼ cup dry, white wine I use Pinot Grigio. You can use broth as a substitute.
Instructions
- Preheat oven to 400 degrees.
- Season the scallops with garlic powder, onion powder, salt, and pepper to taste.
- Add the scallops to a baking dish. (An 8x8 or 9x13 dish will work).
- Combine the grated parmesan and breadcrumbs. Spoon the breadcrumb cheese mixture on top of the scallops.
- Combine the melted butter, wine, and lemon juice. Drizzle the mixture over the scallops and into the dish.
- Bake for 13-15 minutes until the scallops are opaque and no longer translucent. Use a meat thermometer. The scallops are cooked through when their internal temperature reaches 145 degrees.
- Adjust the oven to Broil. Broil for 2-3 minutes until the top of the scallops have browned slightly.
- Cool before serving.
Notes
I use Italian seasoned breadcrumbs. You can make your own by adding oregano, thyme, and parsley to your breadcrumbs.
The amount of breadcrumbs you will need will vary based on the size of your scallops. You may need more or less than what is recommended in the recipe.
They are done baking when they are opaque and no longer translucent. Cooking time will vary depending on the size and how thick your scallops are. While they bake, be sure to check in for doneness.
Omit the breadcrumbs if you don't want breaded scallops.
Nutrition
Serving: 4ozCalories: 196kcalCarbohydrates: 10gProtein: 17gFat: 8g
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