I’m stepping off the Thanksgiving train today to offer up another quick, simple, and delicious weeknight dinner option. Because let’s face it, Thanksgiving is important, but we still have a week of meal nights in front of us that aren’t Thanksgiving and I don’t know about you, but I’m hungry!
This dish was a hit with the kids and adults alike. I wasn’t sure how it was going to end up as I sort of “winged it” with the ingredients. And if you ever have the privilege of watching me “wing” a meal together some night, you’ll be amazed that I run a blog at all, let alone get dinner on the table in a timely fashion. I have got to be one of the most unorganized people out there. My brain is my roladex, my calendar, and my memory all rolled up into one. And considering I’m nearing forty and have three small boys, that’s not saying very much.
Before I move on to the “meat” of this meal (pun most definitely intended), I also wanted to let you all know about the latest addition of the November/December issue of DIY Life magazine that is now out and available at a blog near you. In it you’ll find over 90 pages of informative articles, gorgeous pictures, tasty recipes and more. You will probably find a blogger or two that you recognize between the pages as well so head over and check it out by clicking on the DIY icon over on my side bar.
Ok on to the good stuff. Let’s cook up a batch of baked and breaded scallops, shall we?
Ingredients Needed:
2 Tbsp of Butter, Melted
1/2 of a Lemon, Squeezed
1 Pd of Scallops
1/2 Cup of Macadamia Nuts, Crushed
1/2 Cup of Panko Bread Crumbs
1/8 tsp of Salt
1/8 tsp of Garlic Powder
1/2 tsp of Lemon Pepper
Grab a 9×9 inch pan and add your melted butter and lemon juice to it.
Now add your scallops on top of the lemon butter and spread them around the pan evenly.
In a separate bowl, mix together your crushed nuts, panko, salt, garlic powder, and lemon pepper.
Pour the mixture over the top of the scallops and pop them in the oven set to 350 for about 25 minutes.
And here they are just out of the oven.
Just try and tell me I should have stuck with Thanksgiving dishes.
I am linking this post up to Crafty Soirees over at Yesterday on Tuesday.
Baked and Breaded Scallops
Ingredients:
2 Tbsp of Butter, Melted
1/2 of a Lemon, Squeezed
1 Pd of Scallops
1/2 Cup of Macadamia Nuts, Crushed
1/2 Cup of Panko Bread Crumbs
1/8 tsp of Salt
1/8 tsp of Garlic Powder
1/2 tsp of Lemon Pepper
Directions:
Grab a 9×9 inch pan and add your melted butter and lemon juice to it.
Now add your scallops on top of the lemon butter and spread them around the pan evenly.
In a separate bowl, mix together your crushed nuts, panko, salt, garlic powder, and lemon pepper.
Pour the mixture over the top of the scallops and pop them in the oven set to 350 for about 25 minutes.
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[…] Baked and Breaded Scallops […]
That looks amazing. I’d love a big dish of that on my Thanksgiving table.
At this point I have to make a complaint here. In Greece we do not have scallops can you believe that? I really enjoyed them while in the States and I miss them a lot all these years. I love the dish as I love the ingredients, unfortunately I cannot reproduce it her. Such a shame.
this looks really delicious! yummy!
Julie,
Your scallops dish look great! It’s so cute how you’ve docorated it and the dish makes it look even more adorable. I love scallops and alwasys look for a new ways to make it, yours is now on my list 🙂
scallops are my FAVORITE!!!! thanks you for this recipe, anne
Thank you Julie for this recipe. I looove scallops. With you all the recipes seem easy to make.
have a great afternoon 🙂
Panko and scallops? Sounds AWESOME. I’ll have to save this recipe for the next time the scallops go on sale!!
I wanted something special for supper tomorrow night and now you solved my problem; my husband LOVES scallops, so I printed your recipe. How did you manage to reduce your picture on the recipe?
Thank you Julie.
I have not yet cooked my own scallops, but this looks like it would be a good place for me to start. I do love me some Panko, now that I have discovered it, I will never go back! Bookmarking this!
I adore scallops, this sounds wonderful. Thanks lovely 🙂
I love scallops – this looks like a great way to serve them.
Thanks for stopping by my blog and taking the time to comment – your visit means a lot 🙂
Sue
I am in definite need of adding seafood to our menus. This sounds so good… and I’m confident my kiddos would love this. Bookmarking it now. Thanks!
Congrats on being featured in DIY. Your gingerbread houses are adorable and so creative…. and though out of my league, I’m totally giving that a shot with my kiddos this year. 🙂
This looks like something we would love. We like scallops served with angel hair pasta normally, so I do think the kids would actually love this version.
I am trying to like scallops more. Ryan adores them, but they aren’t my favorite. I think I always end up overcooking them. This recipe looks great though, and I imagine that the breadcrumbs do wonders. Thank you for sharing, love. I hope you are having a relaxing Wednesday night!
This looks great! I love scallops and I’m always looking for new ways to make them. Thanks!
That looks yummy! I LOVE scallops!
That you can wing it gives you the credibility to have a food blog!
These look great! A friend of mine and I were just talking about how we should make scallops soon. I think this recipe will do!
Looks awesome! I love scallops and macadamia and anything with these two ingredients is a winner in my books 🙂
I love that you used macadamia nuts in your breading! Those scallops look delicious for sure!
Scallops is something I’ve never tried before and really never at home. You make it look so simple and tasty I’m tempted…
Made this for dinner with two of my friends. Though I had crab dumplings and oven fried shrimp prior to this, we polished off the entire casserole. Will make this again tomorrow night for my son and his wife. Thanks.
Tried the scallp recipe the other night! We really enjoyed it, and I’m sure it would work just as well with the large sea scallops.