More Recipes Like Breaded Sea Scallops

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Seared Sea Scallops

Submitted by: Chris Adams

These tender seared scallops with a delicate herb crust make an elegant main course.

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Simple Herbed Scallops

Submitted by: Sarah Befort
Provided by: Taste of Home

Living in Kansas, fresh seafood can be hard to come by. Luckily, frozen scallops aren't. This dish offers an 'East Coast' taste to those of us in the Midwest.

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Crumb-Topped Scallops

Submitted by: Kathy Brodin
Provided by: Simple & Delicious

A pretty crumb topping blankets this nice seafood entree from Kathy Brodin of Wauwautosa, Wisconsin. 'I won't make scallops any other way,' she notes.

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Scallops Florentine

Submitted by: Taste of Home Test Kitchen
Provided by: Cooking for 2

This elegant spinach-and-scallops dish created by our Test Kitchen makes a special entree for two. A pleasant Parmesan-garlic sauce complements the scallops in a scrumptious way.

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Awesome Baked Sea Scallops

Submitted by: CHRISTINENSCOTT

Home Town: Lewiston, Maine, USA

Living In: Auburn, Maine, USA

Large sea scallops are combined with garlic, shallots, butter, and bread crumbs then baked to perfection. Being from Maine, we love our seafood, and this is one of the greats!

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Crumb-Topped Scallops

Submitted by: Taste of Home's Fast Family Favorites
Provided by: Taste of Home

A pretty crumb topping blankets this tasty seafood entree.

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Dad's Excellent Scallops

Submitted by: Donna Francis

Sea scallops wrapped in prosciutto, basted with butter and grilled.

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Tarragon Lover's Scallops

Submitted by: SGASPEREC

Lightly browned sea scallops complemented by a smooth brown butter sauce with fresh tarragon. All you fans of tarragon, this is the recipe for you!

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Scallops with Spaghetti

Submitted by: Susan D'Amore
Provided by: Simple & Delicious

'My mom used to serve this speedy stir-fry when I was young,' shares Susan D'Amore of West Chester, Pennsylvania. 'Now it's one of my family's most-requested dinners. It tastes great with shrimp, too.'

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Scallops Au Gratin

Submitted by: Taste of Home Test Kitchen
Provided by: Taste of Home

Since scallops will continue to release their cooked juices, drain this liquid before returning scallops to the pan so that your sauce is thicker.

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