Lay scallops in casserole.
Mix sherry and canned soup.
Add shrimp.
Pour soup and sherry over all.
Cook at 350\u00b0 for 25 to 30 minutes.
Blend crumbs and butter.
Spread over all and bake 15 minutes plus.
Test doneness of scallops.
Preheat oven to 375\u00b0.
Place scallops in four 12-ounce ovenproof casseroles.
Drizzle each portion with 1 tablespoon of clarified butter, 2 tablespoons vermouth and 1 tablespoon lemon juice.
Top with seasoned bread crumbs (see recipe). Place casseroles on jelly roll pan.
Bake 15 to 20 minutes, or until scallops are almost firm.
Top with cheese.
Bake 2 minutes longer, or until cheese is melted.
Garnish with parsley.
Preheat oven to 375\u00b0.
Place scallops in large ovenproof casserole.
Drizzle each portion with 1 tablespoon butter, 2 tablespoons vermouth and 1 tablespoon lemon juice.
Top with bread crumbs.
Bake 15 to 20 minutes or until scallops are almost firm. Top with grated cheese.
Bake 2 minutes longer or until cheese is melted golden brown.
Serve with a side of pasta and a fresh green salad.
Place scallops in single layer in a large shallow baking dish.
Pour melted butter/margarine over scallops.
Sprinkle with parsley, basil and salt and pepper.
Bake at 350\u00b0 for 5 minutes. Stir to coat well with butter/margarine mixture.
Bake 20 minutes more or until tender.
Serves 6.
aking dish and arrange the scallops in a single layer, leaving
o drain.
for scallops:
Heat oven to
Preheat oven to 400\u00b0F.
Place scallops in a bowl, season with salt and pepper, add thyme and buttermilk and toss to coat.
Place scallops, with buttermilk, evenly in the bottom of an oven proof dish, sprinkle with cracker crumbs and top with melted butter.
Bake for 20 minutes, squeeze lemon over scallops and serve immediately.
Place scallops in individual baking dishes.
Season with lemon juice, white pepper, celery salt and melted butter.
Bake in 350 degree F. oven for 15 minutes or until done.
Remove from oven and pour off a portion of the excess butter and lemon juice.
Place slices of cheese on top of scallops and place under broiler until cheese bubbles.
Garnish with sprigs of parsley and a sprinkle of paprika.
Wash scallops in cold water; drain thoroughly between sheets of paper toweling.
Place in a single layer in a large shallow baking dish; dot with butter or margarine.
Sprinkle with parsley, basil, salt and pepper.
Bake in 350\u00b0 oven for 5 minutes.
Stir scallops to coat well with butter mixture.
Bake 20 minutes longer or until tender.
Serve buttery sauce from dish over mashed or baked potatoes, if you wish.
Rinse scallops in cold water and drain well.
Toss flour in a quart plastic bag or put in bowl.
Dredge scallops in flour. and shake off excess.
In casserole dish, place scallops in single layer.
Pour chicken broth around scallops until ALMOST covered.
Pour melted butter over all.
Add pinch of Thyme.
Top with enough crushed Ritz crackers to thinly cover.
Bake 350 degrees approximately 40 minutes.
Preheat over to 400 degrees.
Rinse the scallops and pat dry.
Remove and discard each \"foot\" (tough piece on the side of each scallop).
Put the scallops in a glass bowl and toss with basil, zest, cumin, olive oil, lime juice, salt, and pepper.
Place scallops in a baking dish.
Sprinkle the wine over the top.
Lightly cover the scallops with bread crumbs.
Drizzle olive oil over the top.
Bake at 400 degrees for 20 to 25 minutes until the scallops are cooked though and tops are nicely browned.
Wash and dry scallops.
Beat egg, water, salt and pepper.
Dip scallops in this mixture, then roll in crushed crackers.
Place scallops in buttered pie plate.
Pour melted butter over scallops and bake at 375\u00b0 for 25 to 30 minutes.
Delicious!
Preheat oven to 450\u00b0.
Put sea scallops in a 9-inch baking dish and drizzle with olive oil.
Cut orange sections from the white membrane over the baking dish so the juice is saved.
Arrange orange sections among scallops and bake for 8 minutes.
Add bay scallops and sprinkle with dill.
Broil for 4 minutes.
Wash scallops.
Melt butter.
Squeeze garlic cloves and add to melted butter.
Pour this mixture into lasagna type pan.
Put flour into a plastic bag and add scallops.
Pick scallops out one at a time and lay in pan.
Sprinkle with parsley and paprika.
Bake at 350\u00b0 for 15 minutes.
Broil for 7 minutes or until cooked and brown.
Rinse the scallops in cold water and pat
Preheat oven to 325\u00b0.
Rinse scallops, removing any sand, as well as removing the sweet meat.
Drain on paper towel.
Place scallops in baking dish, one layer thick.
Nearly cover scallops with the cream.
Cut butter in chunks over cream and cover with a thin layer of bread crumbs.
Place in oven and bake until center bubbles (20 to 30 minutes).
Remove and let stand for a few minutes.
If it is too juicy, stir.
Preheat oven to 400 degrees F (200 degrees C).
Arrange scallops in a single layer in a baking dish. Combine wine and lemon juice in a small measuring pitcher. Add salt and pepper to taste, and pour over the scallops.
Combine cracker crumbs, pecans, and parsley in a small bowl. Spoon evenly over the scallops. Drizzle the crumb topping with melted butter.
Bake in preheated oven until topping is golden and scallops are opaque, 10 to 12 minutes.
Preheat oven to 400 degrees. Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish.
Combine the bread crumbs, onion and garlic powder, paprika, parsley, garlic and Parmesan cheese.
Sprinkle this mixture over the scallops.
Bake in the oven until scallops are firm, and bread crumb mixture is lightly browned,about 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
Combine crushed crackers, black pepper and garlic powder in a small bowl. Press scallops into mixture so that they are evenly coated, and place them in the greased baking dish.
In a separate bowl, mix together melted butter, wine and lemon juice; drizzle mixture over scallops.
Bake in preheated oven until scallops are lightly browned, about 15 minutes. Garnish with chopped parsley.
In a saucepan, place scallops in water to just cover,