Baked scallops with sour cream

Posted 11/5/18

By: Mary John Resch

Scallops are one of my favorite seafoods and I was anxious to try this recipe that I found in an old cookbook. I was not disappointed and will definitely use this technique for …

Please register for an account to continue reading

You can view up to 3 stories each month, then registration is required.

If you have an account with us, please log in below to continue.

Otherwise, please register for an account here. Registration is easy, and takes just a minute.

Please log in to continue

Log in

Baked scallops with sour cream

Posted

By: Mary John Resch

Scallops are one of my favorite seafoods and I was anxious to try this recipe that I found in an old cookbook. I was not disappointed and will definitely use this technique for cooking scallops again.
When I made this recipe I used a 9 1/4-inch oval au gratin dish and I halved the recipe. I found that 3 of the large sea scallops made a generous serving for me and the other 3 scallops reheated beautifully the next day.

BAKED SCALLOPS with SOUR CREAM
1 pound fresh sea scallops
3/4 to 1 cup sour cream
Juice of 1 to 1 1/2 lemons
1 tablespoon of chopped fresh dill
Grated Parmesan cheese
Buttered bread crumbs

Preheat oven to 375 degrees.
Grease 1 or 2 oval ovenproof baking dishes. Line the bottom of the dish with 1 layer of scallops.
Mix sour cream with lemon juice and chopped dill. Cover the scallops with this mixture.
Mix buttered bread crumbs and Parmesan cheese. Sprinkle this mixture over the scallops.
Bake at 375 degrees until your crumb mixture is toasty brown.

Comments

No comments on this story | Please log in to comment by clicking here
Please log in or register to add your comment