Amber's Devils on Horseback Recipe - Allrecipes.com
Amber's Devils on Horseback Recipe
  • READY IN 30 mins

Amber's Devils on Horseback

Recipe by  

"A mouth watering and very easy baked scallop dinner."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
ADVERTISEMENT
  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    30 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Pat scallops dry with paper towels and place in a lightly greased 1 quart casserole dish.
  3. Bake scallops in preheated oven for 5 minutes.
  4. In a small bowl, combine lemon juice and garlic. Remove scallops from oven. Spoon lemon/garlic mixture over scallops and sprinkle generously with lemon pepper.
  5. Return scallops to oven and bake until firm, about 10 minutes. Serve warm.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Dec 23, 2003

This was so easy to fix, and my husband and I thought the scallops were just great! Every mouthful seemed to get better! And the juices jazzed up our rice. Kid rating: one kid wouldn't eat scallops no matter what you did to them and the other kid liked these just fine. Really, though, the scallop dinner was for the adults anyway.

 
Most Helpful Critical Review
Nov 12, 2004

Pretty good recipe. It was somthing different as far as scallops go. I had to add white wine to cut down on the lemon taste.I will use again in the future.

 

47 Ratings

Dec 23, 2003

WONDERFUL! I did add a little something! diped the scallops in breadcrumbs than prepared as directed. Excellant. I served with Baked Zucchinni with Lemon Pepper also on this site. Great way to use up the Lemmon Pepper!

 
Dec 23, 2003

Excellent dish! And totally lowfat with only 3 grams of fat. I used the leftover scallops in a pasta dish with diced tomatoes, olives, chopped spinach and a little olive oil. It was delicious the 2nd time around too!

 
Dec 23, 2003

I thought this was great. My boyfriend was iffy on it, but said it was okay. Dad, who is the "number one" scallop fan of my household, loved it.

 
Nov 03, 2005

This recipe was nice and light. After baking the scallops for a few minutes, I drained them. Then I added the ingredients. As some of the reviewers found it to be too lemony, I used regular salt and pepper instead of lemon pepper and squeezed in a little less lemon juice.

 
Apr 10, 2007

Not enough flavor, cooking time was off also.

 
Sep 08, 2009

this was a quick, easy, and very tasty dish - my husband and I enjoyed it very much. I used frozen scallops, and I found the cooking times to be perfect. I served white rice and caesar salad with the scallops. I will definitely make this again!

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 125 kcal
  • 6%
  • Carbohydrates
  • 4.4 g
  • 1%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 3.5 g
  • 5%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 18.2 g
  • 36%
  • Sodium
  • 263 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Gotta Feed the Football Fans
Gotta Feed the Football Fans

Get cheer-worthy chili, ribs, dips, snacks, and treats.

New! Free Menus
New! Free Menus

Now you can try Menu Planner free. Start your 30-day trial today.

Related Videos

Chef John's Crab Stuffed Sole

See how to prepare the easiest “fancy” fish recipe of all time.

Baked Coconut Shrimp

See how to make crispy, crunchy coconut shrimp in the oven.

Scallops with Fresh Corn Cream

See how to make seared scallops with easy, no-cream fresh corn cream.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States