Garlic Sea Scallops


(1 vote) 5 1

Succulent sea scallops in garlic with parsley, smothered with bread crumb topping and Jack cheese.

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North East, PA


  • 2 lbs. sea scallops
  • parsley
  • garlic infused olive oil (or olive oil with 4-5 crushed garlic cloves)
  • 1/4 C. seasoned bread crumbs
  • 2-3 Tbs. butter
  • 2-3 cloves crushed garlic
  • shredded Colby Jack cheese

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Heat the oil (or oil and garlic) over medium heat. Carefully add the scallops and lightly sprinkle with parsley. When the scallops are white (about 1/2 way through), carefully turn them over and lightly sprinkle on some more parsley.

The scallops will be done when they are white in color and no longer translucent. They'll start to get a golden brown color on the edges, but you don't want to overcook them - they'll get chewy.

In a small skillet, heat the bread crumbs in butter and thoroughly mix until they form larger crumbs. Transfer the scallops to a baking dish and sprinkle the bread crumb topping, crushed garlic and shredded cheese over them. Bake at 350 degrees for 5-10 minutes to melt the cheese over the scallops.

This goes great with a side of spaghetti & oil or bread & oil

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