Imagine a dish so luxurious, so mouthwateringly delicate, that it transforms your dinner table into a gourmet French restaurant in mere minutes. These Baked Scallops with Sparkling Wine and Butter are not just a recipe—they're a culinary experience that promises to elevate your home cooking from ordinary to extraordinary. With a perfect golden-brown crust, tender sea scallops, and a hint of sparkling wine, this dish is about to become your new go-to impressive yet surprisingly simple meal.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: French
Serves: 4 servings
Ingredients
- Sea scallops
- Butter
- Garlic, minced
- Sparkling wine
- Breadcrumbs
- Parsley, chopped
- Salt
- Pepper
Instructions
- Preheat the oven to 425°F (218°C). Ensure the rack is positioned in the middle of the oven for even heating.
- Pat the sea scallops dry with paper towels to remove excess moisture. This helps achieve a better golden-brown sear and prevents steaming.
- In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 30-45 seconds until fragrant, being careful not to brown the garlic.
- Gently place the scallops in a single layer in a buttered baking dish. Ensure they are not overcrowded to allow proper browning.
- Pour the sparkling wine over the scallops, allowing it to pool slightly around the edges of the dish.
- Sprinkle minced garlic from the skillet evenly over the scallops. Season with salt and freshly ground black pepper to taste.
- In a small bowl, mix breadcrumbs with melted butter until they are evenly coated and slightly golden.
- Generously top the scallops with the buttered breadcrumb mixture, ensuring even coverage.
- Bake in the preheated oven for 15-20 minutes, or until the scallops are opaque and slightly firm, and the breadcrumbs are golden brown.
- Remove from the oven and let rest for 2-3 minutes to allow the juices to settle.
- Garnish with freshly chopped parsley just before serving to add a burst of color and fresh herb flavor.
- Serve immediately, spooning any remaining pan juices over the scallops for extra flavor.
Tips
- Moisture is the Enemy: Always pat scallops completely dry before cooking to ensure a beautiful golden sear and prevent steaming.
- Don't Overcrowd: Use a large baking dish that allows scallops to sit in a single layer, giving each one space to brown perfectly.
- Temperature Matters: A hot oven (425°F) is crucial for achieving that crispy breadcrumb topping and perfectly cooked scallops.
- Timing is Key: Watch carefully and remove scallops as soon as they turn opaque—even 1-2 minutes of overcooking can make them rubbery.
- Fresh is Best: Use the freshest sea scallops you can find for the most tender and sweet result.
- Sparkling Wine Tip: While the recipe works with any sparkling wine, a dry variety like Brut will provide the best flavor balance.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 8g
Protein: 20g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 55mg
