Scrumptious Baked Scallop Parmesan
Ingredients
- SCALLOP PREP BEFORE COOKING** see notes below
- 1 cup of milk and a zippered bag
- SCALLOP PARMESAN PREP
- 1/2 C Italian flavored breadcrumbs
- 1/4 C Olive Oil
- 1/2 C of Tomato Sauce homemade or store-bought, your choice
- 1/4 + 1/2 C Parmesan Cheese.
- A Baking Dish
Instructions
- Using a plastic zipper bag, place scallop in and milk.*
- Zipper and refrigerator for one hour.
- At the end of the hour, remove the scallops from the bag and place them on a paper towel for 1/2 of an hour (no longer).
- Preheat oven to 425°F
- Now, it's time to prepare the scallops for baking.
- Put the olive oil into the baking pan.
- First dip the scallops, one by one, into the breadcrumbs.
- Then, repeat the process until are coated and in the baking pan.
- Once all the scallops are coated with breading, you can optionally toss a bit more of the breadcrumbs loosely atop*** (see the video & notes below).
- Follow this with sauce and you don't need to be precise with where the sauce is layered, it will spread while they bake.
- Now top with some grated parmesan, but hold the last 1/4 for AFTER Baking.
- Bake in preheated oven for 15 minutes.
- Remove carefully as it will be bubbling.
- ****Top with an additional 1/4 c of Parmesan cheese or mozzarella if you want a more stringy cheese on top. (see notes below)
- Serve while warm.
- My apologies, but this is my signature dish and EVERY time I make it, I forget to photo it plated because it gets torn into right away!
- So share YOUR photos with me, tagging me @dana.vento in Instagram I might even feature them!
- Enjoy DANA XO ~
Video
Notes
*This step is optional however, it will eliminate what I refer to as the 'fishy' taste. I use this method on roughy, white fish (most), lobster, and scallops.
**Your prep time is only about 5 true minutes active. Divided into the following.
A Minutes to toss scallops into milk in a zippered plastic bag and in the fridge.
One hour in the fridge with milk soak.
30 minutes to drain the scallops of the milk and allow them to come to room temperature on a paper towel.
Active time 5 minutes breading
Baking is 15 minutes.
Allow to sit 5 minutes after topping with additional Parmesan when the dish comes out of the oven (again optional but MMM)
***I add the extra breadcrumbs because they actually absorb a bit of the juice from the scallops so that the recipe is not too runny in the end, as I did not sear these. However, again totally optional step!
****Additional cheese is not required, but optional. I always put extra cheese atop when the scallops come HOT out of the oven. Sometimes I use freshly shredded mozzarella. However, other times I will use more parmesan. Shredded mozzarella is more stringy and more pizza-like and we love that! My Nonna Santa used more Parmesan for a more 'bold' taste.