Kale Peperoncino Pasta Recipe Spinach Tomato Egg Drop Soup Recipe Salmon Umeboshi Pasta Recipe Teriyaki Hotate & Shishito Peppers Recipe Teriyaki Salmon & Scallions Recipe 15-Minute Salmon Ochazuke Recipe

Easy Baked Scallops

As a scallop lover, I really enjoy this easy and minimalistic way of baking scallops – just olive oil, butter, garlic, salt and pepper. This was inspired by tigerfish’s oven-baked Spanish-style shrimps which was a love-at-first-sight dish to me.

See Also:

But I have been such a complete sloth in cooking recently that I did not even want to prepare prawns, so I adapted the recipe with scallops instead. The result was amazing. 

Easy Baked Scallops Recipe
Scallop dish before baking

Easy Baked Scallops + Spaghetti = Meal ♥
Baked Scallops + Spaghetti = Meal ♥

The juices from cooking the scallops is good stuff and it be a sin to not make good of it. So I usually make a small portion of pasta, toss it with the baked scallops and parsley … voila! – an amazingly easy and delicious one-dish meal is born.

36 comments on “Easy Baked Scallops”

  1. These we’re amazing!! Put them on top of spaghetti with olive oil. My boyfriend said he had never had scallops so good :)

  2. Will frozen scallops work as well? And is there a big difference between frozen and fresh scallops in general?

    • I’ve always used frozen however you will need to thaw it before cooking. That way you will be able to tell (smelling it) to know if they are good (fresh enough) to be eaten. Especially when cooking for fine dinners. I personally would not suggest over cooking them.

    • Hi Kelvin, I always use frozen and where I stay, the frozen ones are better (big, fresh and imported from Hokkaido). Thaw them before use.

Leave a Reply

Your email address will not be published. Required fields are marked *