READY IN 35 mins

Dinah's Baked Scallops

Read Reviews (160)

"This is my favorite way to prepare scallops. They're so flavorful they don't really need much more than a little butter and lemon. I like to serve them with a nice rice pilaf and vegetable." — DEBNJAMES

Directions

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.

Kitchen-Friendly View

PREP 20 mins
COOK 15 mins
READY IN 35 mins

Reviews More Reviews

Most Helpful Positive Review

Aug 01, 2003

I have made this several times and love it. I am glad I read the reviews from others who had tried it. I did cut the butter down to 1/4 cup, added a splash of sherry, a couple dashes of hot sauce. I also added some old bay seasoning with the cracker crumbs when breading the scallops. I put the cracker crumbs, old bay, and garlic power in a plastic bag. Add the scallops and shake to coat then press any remaining loose crumbs into the scallops. If you spoon the liquid over the scallops you won't wash the crumb mixture off them. Baked as suggested but the last 2 minutes remove and sprinkle with parmesan cheese and broil the last 2 minutes. Will be making this one as often as possible.

—NICKLEFORT

See full review »

Most Helpful Critical Review

Jan 27, 2010

TOO much butter, I used much less butter, I will make again and just drizzle melted butter, wine and lemon juice over the scallops.

—Sally

See full review »

204 Ratings

See other versions of this recipe!

Jun 30, 2003

I wrote this recipe and did not intend for anyone to use the entire amount of butter-by the term "drizzling" I meant to lightly coat with the butter mixture-there will surely be some leftover

—DEBNJAMES

See full review »

Oct 17, 2003

In order to rate this a 5 star I did heed others advise and added 2 cloves of fresh garlic, cut down on the crackers and the butter. Also added some red pepper flakes and some freshly grated parmesan cheese. After it baked I also put the dish under the broiler for a few minutes to brown it some more. It was delicious and will make it again with those improvements.

—LOIS33

See full review »

Sep 21, 2004

My husband gave this one 5 stars and I agree. It is super easy to make so we had a "weekend" type meal in the middle of the week. I followed some of the previous suggestions and cut the butter & wine in half. I just drizzled a little over the scallops right before I put them in the oven. They were not "swimming" in the liquid so I didn't have problems with them being too mushy like some reviewers mentioned. I also turned the broiler on for a couple of minutes right before I took them out of the oven. I think it works best to use fine cracker crumbs. Mine had a great flavor, they were gold brown but not crispy like a fried scallop. Thanks for an good and easy recipe. My husband has already said he would like me to make these again.

—AMYNTEXAS

See full review »

Aug 23, 2003

These are FANTASTIC. The only thing I think I will try differently next time is to decrease the time at 350 degrees to 12 minutes and then pop them into the broiler for the last 3 minutes. I did broil them when I cooked them, but only for 2 minutes. It wasn't quite long enough, but my hubby still loved these scallops.

—MCCATHERN MOM

See full review »

Feb 01, 2011

Delicious! I found this recipe by searching for a Spiedino De Mare recipe similar to Carrabba's Italian Grill. I did change a few things after reading the other reviews. I rinsed and dried the scallops, drizzled them in olive oil, and sprinkled them with sea salt and pepper. I didn't have buttery crackers around, so I substituted for multi-grain Club crackers and added crushed red pepper flakes and garlic powder to the cracker mix and coated the scallops in a Ziplock baggie. I cooked them at the suggested 350 for 12 mins and then broiled for about 4 mins and they were done and browned perfectly.

—3668nikki

See full review »

Aug 01, 2005

Never attempted scallops before, but this recipe is definitely a keeper! I followed other suggestions and doubled the wine and lemon juice, and added fresh garlic instead of the powder. Perfect! What I would also suggest is NOT adding more cracker crumbs to each scallop - I scooped up extra crumbs and put them in the pan - turned out soggy (my fault!). I used Snackwell's cracked pepper crackers, and added 1/8 tsp salt - and used only 2 Tbl butter. The flavor was wonderful! Thanks so much for the recipe!

—KRANEY

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Baked Scallops

Pecan Baked Scallops

Awesome Baked Sea Scallops

Ginger Scallops

Seared Sea Scallops

Sauteed Scallops

Grilled Scallops

Scallops with White Wine Sauce I

Broiled Scallops with Chanterelles

Scallops with White Wine Sauce II

Nutrition

Calories
431 kcal
22%

Carbohydrates
15.3 g
5%

Cholesterol
96 mg
32%

Fat
31.5 g
48%

Fiber
1.1 g
4%

Protein
19.7 g
39%

Sodium
530 mg
21%

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

Nutritional Information

Dinah's Baked Scallops

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 431
Calories from Fat: 283

% Daily Value *
Total Fat 31.5g 48 %
Saturated Fat 16.1g 81 %
Cholesterol 96mg 32 %
Sodium 530mg 21 %
** Potassium 402mg 11 %
Total Carbohydrates 15.3g 5 %
Dietary Fiber 1.1g 4 %
Protein 19.7g 39 %
** Sugars 1.4g
Vitamin A 19 %
Vitamin C 25 %
Calcium 7 %
Iron 13 %
** Thiamin 1 %
Niacin 41 %
** Vitamin B6 12 %
** Magnesium 23 %
** Folate 11 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.