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Butter Baked Scallops in Larder & Vine Braiser

Butter Baked Scallops Recipe

Enjoy this Butter Baked Scallops recipe all on its own or serve on top your pasta of choice for a delicious seafood night at home. Baked in a bath of buttery goodness, each scallop is sure to burst with flavor in every bite. so if you're craving a rather simple seafood dinner to make this week, this recipe might just be the perfect fit.


When deciding upon the ideal piece of cookware to bake this recipe, we believe the Larder & Vine Braiser is the ideal candidate as it comes equipped with more than enough room to smother each scallop in flavor plus a lid deisgned with self-basting drip bumps to lock in that flavor.


Make every recipe taste even better by simply swapping out your old cookware for any piece from our Enameled Cast Iron Cookware Collection. You'll be able to see the quality once you get your hands on your own piece. Their heavyweight shows just how durable they are, plus their long-lasting lifespan. When taken care of properly, your cookware can last for generations. Now you, your kids, and your grandchildren will all be able to enjoy flavorful family recipes made in a family heirloom.

Scallops Baked in a Bondi Blue Braiser

Recipe Summary

Prep time

10 min

Cook time

30 min

Servings

4

Category

Dinner

Recipe Ingredients

  • 1 lb large sea scallops

  • 1 tablespoon olive oil

  • 4 tablespoons unsalted butter, melted

  • 2 tablespoons dry white wine

  • 1 tablespoon fresh lemon juice

  • 1 cup grated parmesan cheese, divided

  • 1 teaspoon salt

  • ½ teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • ⅛ teaspoon cayenne pepper
  • ¼ teaspoon paprika
  • 2 tablespoons chopped fresh parsley

Recipe Directions

Preheat oven to 350ºF.

Rinse scallops and pat until dry. Evenly spread olive oil on the interior of your Larder & Vine Braiser. Place scallops in an even layer inside the Braiser.

In a small bowl, whisk together melted butter, wine, lemon juice, ½ cup parmesan, salt, pepper, garlic powder, dried parsley, and cayenne pepper. Let the mixture rest for a few minutes to thicken. Once the mixture has thickened, drizzle evenly over the scallops.

Cover with the lid and bake for about 20 to 25 minutes or until scallops are fully cooked through, or the internal temperature reaches 115ºF.

Remove from oven, uncover, and switch oven to broil. Sprinkle the remaining ½ cup of parmesan cheese and paprika over the scallops. Broil for about 2 to 3 minutes or until crisp on top.

Remove from oven, garnish with fresh parsley, serve, and enjoy!

Baked Scallops in a Bondi Blue Braiser

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