Seafood

Baked Buttery Sea Scallops with Pasta Recipe for Two

Baked Buttery Sea Scallops with Pasta serves 2

Baked Buttery Sea Scallops are big scallops baked in butter, white wine, lemon juice, Parmesan cheese, and garlic until perfectly tender. More Parmesan cheese is broiled on top and then these succulent scallops are served over a bed of tender pasta.

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This dish makes a great lunch, dinner, or impressive date night meal for two.

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How to make Baked Buttery Sea Scallops with Pasta:

Preheat the oven to 350 degrees F (180 C).

 

Wash the scallops and remove the small, tough side muscle. The side-muscle is a little rectangular tag of tissue on the side of the scallop. It feels tougher than the rest of the scallop and its muscle fibers run opposite the fibers in the scallop itself. Just pinch it between your thumb and first-finger with a paper towel, and tear it away.

gripping the side muscle of a scallop with a paper towel

 

Don’t worry too much if you can’t find all the side muscles. They often get dislodged and washed away during the harvesting process and won’t harm your dish if a few slip through.

 

Pat the scallops very dry with paper towels and place in a lightly greased 18.6 ounce baking dish. Click for an 18.6 ounce baking dish.

8 sea scallops in a baking dish

 

In a small bowl, microwave the butter until just melted.

 

Whisk together the butter, wine, lemon juice, 1/8 cup Parmesan cheese, salt, pepper, minced garlic, and 1/2 tablespoon fresh parsley.

butter Parmesan cheese mixture whisked together

 

Pour some of the butter mixture over each of the scallops.

8 sea scallops topped with butter Parmesan cheese mixture

 

Cover the dish with foil and bake 25 minutes until cooked through.

 

While the scallops bake, cook the pasta according to the package directions.

 

Uncover the scallops and sprinkle with the remaining 1/8 cup Parmesan cheese and the paprika.

Parmesan cheese and paprika sprinkle on top of baked scallops

 

Place the scallops under a broiler and broil for 2 – 3 minutes until golden brown.

cheesey golden brown baked scallops in a baking dish

 

Serve the scallops and buttery sauce over the pasta, divided evenly on two plates.

 

Garnish with the remaining 1/2 tablespoon fresh parsley.

 

Baked Buttery Sea Scallops with Pasta Recipe for Two

 

 

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Yield: 2

Baked Buttery Sea Scallops with Pasta

Baked Buttery Sea Scallops with Pasta
Baked Buttery Sea Scallops are big scallops baked in butter, white wine, lemon juice, Parmesan cheese, and garlic until perfectly tender. More Parmesan cheese is broiled on top and then these succulent scallops are served over a bed of tender pasta.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 1/2 lb large sea scallops (about 8 scallops)
  • 2 tablespoons unsalted butter
  • 2 teaspoons dry white wine
  • 1 teaspoon fresh lemon juice
  • 1/4 cup shredded Parmesan cheese (divided)
  • 1/4 teaspoon coarse kosher salt
  • 1/8 teaspoon black pepper
  • 1 teaspoon minced garlic
  • 1 tablespoon fresh parsley (divided)
  • 1/8 teaspoon paprika
  • 4 oz pasta (any kind)

Instructions

  1. Preheat the oven to 350 degrees F (180 C).
  2. Wash the scallops and remove the small, tough side muscle. The side-muscle is a little rectangular tag of tissue on the side of the scallop. It feels tougher than the rest of the scallop and its muscle fibers run opposite the fibers in the scallop itself. Just pinch it between your thumb and first-finger with a paper towel, and tear it away.
  3. Pat the scallops very dry with paper towels and place in a lightly greased 18.6 ounce baking dish. Click for an 18.6 ounce baking dish.
  4. In a small bowl, microwave the butter until just melted.
  5. Whisk together the butter, wine, lemon juice, 1/8 cup Parmesan cheese, salt, pepper, minced garlic, and 1/2 tablespoon fresh parsley.
  6. Pour some of the butter mixture over each of the scallops.
  7. Cover the dish with foil and bake 25 minutes until cooked through.
  8. While the scallops bake, cook the pasta according to the package directions.
  9. Uncover the scallops and sprinkle with the remaining 1/8 cup Parmesan cheese and the paprika.
  10. Place the scallops under a broiler and broil for 2 – 3 minutes until golden brown.
  11. Serve the scallops and buttery sauce over the pasta, divided evenly on two plates.
  12. Garnish with the remaining 1/2 tablespoon fresh parsley.

Notes

  • Don't worry too much if you can't find the small muscle on all the scallops. It often gets dislodged and washed away during the harvesting process and won't harm your dish if a few slip through.

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Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 367 Total Fat: 16g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 84mg Sodium: 1194mg Carbohydrates: 25g Fiber: 1g Sugar: 1g Protein: 31g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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