Easy Baked Scallops Recipe

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  24 Scallops(720g)
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  1 Thyme, Fresh(1g)
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  0.5 cup Wine, White, Dry
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  1 Yellow Onion(55g)
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  0.5 cup Parsley, Fresh
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  10 oz Unsalted Butter
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  0.3 cup Garlic
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  1 tsp 1 tsp fine salt
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  1 cup Bread Crumbs, Dry, Plain
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  1 tsp 1 tsp black pepper

Instructions

1. 1Mince the fresh garlic and chop the fresh parsley finely. In a small bowl, combine the softened butter, minced garlic, parsley, and bread crumbs until fully mixed; set aside.
2. 2Dice the onion into small pieces. In a saucepan, combine the white wine, diced onion, fresh thyme, and a pinch of salt and pepper over medium heat. Simmer for 3–4 minutes until the onion softens slightly and the flavors blend; remove from heat.
3. 3Preheat your oven to 450°F (230°C). Pat the raw scallops dry with paper towels and arrange them in their shells (or on a baking tray lined with parchment) in a single layer.
4. 4Spoon a small amount of the warm wine-onion mixture over each scallop, dividing evenly.
5. 5Top each scallop with approximately 1 teaspoon of the garlic-parsley butter mixture, spreading it gently over the surface.
6. 6Bake at 450°F (230°C) for 4–5 minutes until the butter is golden brown and bubbling around the edges and the scallops are opaque and firm to the touch.
7. 7Divide the baked scallops evenly into 6 serving portions while hot. Serve immediately as an appetizer or alongside a fresh salad.