Potato-Crusted Scallops Recipe - Allrecipes.com
  • READY IN 20 mins

Potato-Crusted Scallops

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"This simple recipe is so tasty, people won't believe there are only two ingredients!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    5 mins
  • COOK

    15 mins
  • READY IN

    20 mins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly spray a baking sheet with cooking spray.
  2. Place the potato chips in a shallow dish. Roll the scallops in the potato chips until covered. Arrange the coated scallops on the prepared baking sheet.
  3. Bake until cooked through, 15 to 20 minutes.
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Reviews More Reviews

Mar 19, 2009

Great dish. My boss has traveled the country and says these were the best he'd had. I added personal seasonings to the VERY FINELY crushed chips. Black pepper, garlic powder, onion powder and a dash of nutmeg. Cooked the scallops at 425 until they weren't opaque any longer. Broiled to turn the chips on top golden. Delish!! Thanks.

 
Jun 15, 2008

I'm new to allrecipies. I am also alone since my husband passed and I like to eat. So I went looking for recipes - easy and for one - and discovered allrecipies. I love the fact that we can get a scaling version of each recipe and was very interested in this particular recipe because there are only two ingredients and it's super easy. I used Cape Cod Sea Salt & Cracked Pepper Potato Chips (my favorite) and this was so good. You can't beat super easy and super tasty. Thanks littleone for sharing this recipe.

 

5 Ratings

Dec 11, 2007

The only saving grace of this dish is that it's scallops, which are pretty tasty by themselves. My girlfriend (this account) asked why I was abusing the poor scallops with the potato chips.

 
Jan 23, 2009

Unfortunately, this is the recipe I made for my husbands and father in laws first try at scallops. It was a dismal failure. I love scallops and this did nothing for them. They were very bland, and well not that appetizing, and I love scallops. I saved all the untouched ones, and had them as left overs for myself after pan frying in garlic butter sauce, but alas the guys would not touch them. Very dissappointing.

 
Sep 08, 2009

These were OK, but a little bland. Next time, I think I'll dip the scallops in a bit of egg and milk to hold the chips on better. I added a bit of white pepper and Old Bay to my finely crushed chips, but I think I should have added a lot more, considering the volume of chips; at least a teaspoon of white pepper and half a tablespoon of Old Bay next time. We'll see if that improves it.

 

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Nutrition

  • Calories
  • 476 kcal
  • 24%
  • Carbohydrates
  • 35.1 g
  • 11%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 23.5 g
  • 36%
  • Fiber
  • 2.6 g
  • 11%
  • Protein
  • 32.4 g
  • 65%
  • Sodium
  • 642 mg
  • 26%

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

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About the Cook

littleone
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