Baked Scallops

another fresh seafood idea

Baked Scallops. Photo by Vanda Lewis

Baked Scallops. Photo by Vanda Lewis

In Greek mythology, the love goddess Aphrodite rose from the sea and was borne across the water on a scallop shell. The Roman goddess Venus was born from a
scallop shell. Since that time, artists and poets have paid tribute to the scallop.

The apostle St. James wore the scallop shell as his emblem. And pilgrims who visited what was believed to be his tomb received a scallop shell. The graceful shell is still known to the French as “coquille St. Jacques,” or “St. James shell.”

Three species of scallops are commercially important to the Mid-Atlantic and South Atlantic. The bay scallop shell grows up to four inches wide and is found in bays and estuaries from New England through North Carolina. The edible meat is the adductor muscle, which is about one-half to three-fourths of an inch in size.

Growing twice as large, the sea scallop comes from the deep waters of the North and Mid-Atlantic. Its meat is one to two inches wide. The plentiful calico scallop, much smaller than the bay, is caught primarily off the Florida coast.

  • 1 pound bay scallops (or sea scallops, quartered)
  • 2 tablespoons dry white wine
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground white pepper
  • 1/4 cup heavy cream
  • 1/2 cup fresh bread crumbs mixed with 2 tablespoons melted margarine or butter

Mix wine, lemon juice, salt and pepper in medium bowl. Stir in scallops. Add cream and stir.

Place in a shallow, medium, greased baking dish. Sprinkle with crumb mixture. Bake at 400 F until scallops are done, mixture is bubbly and crumbs are browned, about 15 to 20 minutes. Serves 4.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas

Contributed by Joyce Taylor

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