Best 4 Baked Scallops With Lime Recipes
Indulge in a culinary delight with our tantalizing baked scallops with lime recipe. These tender, juicy scallops are perfectly complemented by a refreshing lime butter sauce, creating a harmonious balance of flavors that will tantalize your taste buds. Our recipe provides step-by-step instructions to ensure you achieve perfectly cooked scallops every time.
In addition to the classic baked scallops with lime recipe, we also offer variations to cater to diverse preferences. For a touch of spice, try our chipotle lime scallops, where the smoky heat of chipotle peppers adds an extra layer of complexity to the dish.
If you prefer a creamy and indulgent experience, our scallops with creamy lime sauce is a must-try. This rich and luscious sauce, made with heavy cream and Parmesan cheese, elevates the scallops to new heights of decadence.
For those seeking a lighter and healthier option, our baked scallops with lemon and herbs is the perfect choice. Fresh lemon juice and a medley of herbs, such as thyme and parsley, impart a vibrant and aromatic flavor to the scallops, making them a refreshing and guilt-free meal.
No matter your preference, our collection of baked scallops with lime recipes has something for everyone. Embark on a culinary journey and discover the perfect scallop dish to satisfy your cravings.
BAKED SCALLOPS
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish.
- Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkle this mixture over the scallops.
- Bake in pre-heated oven until scallops are firm, about 20 minutes.
Nutrition Facts : Calories 362.7 calories, Carbohydrate 15.6 g, Cholesterol 88 mg, Fat 19 g, Fiber 0.9 g, Protein 31.3 g, SaturatedFat 9.2 g, Sodium 564.5 mg, Sugar 1.3 g
LEMON GARLIC BAKED SCALLOPS RECIPE
For a simple yet impressive meal make these Lemon Garlic Baked Scallops. This easy dinner recipe takes about 20 minutes and is low carb, Keto-friendly.
Provided by WonkyWonderful
Categories 30 Minute Meals
Time 17m
Number Of Ingredients 7
Steps:
- Thaw scallops completely if frozen. Preheat oven to 400ºF Toss scallops with oil, salt and pepper. Transfer to a large greased roasting dish. Arrange lemon wedges around the scallops. Mix melted butter, garlic, salt and pepper. Spoon mixture over scallops. Bake for approximately 15 minutes. Broil on high for 3 minutes. (Time will vary depending on size of scallops. For smaller scallops begin to check doneness at 8 minutes.) Serve topped with parsley.
Nutrition Facts : Calories 378 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 108 milligrams cholesterol, Fat 28 grams fat, Fiber 1 grams fiber, Protein 24 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 941 grams sodium, Sugar 1 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
GRILLED SEA SCALLOPS WITH YELLOW BEETS, CUCUMBERS AND LIME
Here's a simple bright dish that's nearly effortless to put together. You make a sort of salad-like relish with onion, cucumber and golden beet, seasoned with ginger and lime juice. Once the scallops are grilled, you spoon the relish over and drizzle with fruity olive oil, along with a shower of chopped sweet herbs. Done and done. If sea scallops are not available, use wild shrimp or halibut or salmon fillets. It is best to cook and cool the beets in advance (even a day ahead).
Provided by David Tanis
Categories dinner, seafood, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees. Place beets in a baking dish with an inch of water. Tightly cover baking dish and roast for 1 hour or so, until beets are soft enough to yield to a fork and skins easily rub off. Peel beets, let them cool, then dice into 1/2-inch cubes. Alternatively, peel and dice raw beets, then simmer in salted water for 20 to 30 minutes, until tender. (Beets may be cooked up to a day in advance.)
- Put scallops on a baking sheet, pat dry and season on both sides with salt and pepper. Drizzle or paint very lightly with olive oil, just to coat the surface. Leave at room temperature for 15 minutes to absorb seasoning. (Or refrigerate up to 6 hours in advance; bring to room temperature before proceeding.)
- Put onions, ginger and lime juice in a mixing bowl with a big pinch of salt. Let macerate for 10 minutes or so, then add beets and cucumber to bowl. Season generously with salt and pepper and toss to coat well with juices. Leave to marinate, tossing occasionally, for at least 10 minutes and up to 30 minutes.
- Prepare a bed of medium-hot coals for grilling or heat a stovetop grill pan. Lay the scallops on the grill and let them crisp gradually, for 5 minutes or so. Don't try to turn them until they are well browned or they'll stick. Flip and cook for 2 or 3 minutes more, until cooked through, but juicy.
- Transfer scallops to a serving dish in one layer. Spoon beets and cucumbers over the scallops and sprinkle with dill, mint and chives. Squeeze a little more lime juice over everything and drizzle with good fruity olive oil.
Nutrition Facts : @context http, Calories 127, UnsaturatedFat 3 grams, Carbohydrate 13 grams, Fat 4 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 561 milligrams, Sugar 5 grams, TransFat 0 grams
PAN-FRIED SCALLOPS
For a healthy-yet-special starter, try our easy pan-fried scallops with a squeeze of zesty lime and a sprinkling of chilli and coriander
Provided by Jo Pratt
Categories Dinner, Lunch, Side dish, Starter
Time 15m
Yield Serves 2 as a starter
Number Of Ingredients 7
Steps:
- Fry the scallops in the olive oil for about 1 min until golden, then flip them over and sprinkle over the garlic cloves and chopped fresh red chilli into the pan. Cook for about 1 min more, then squeeze over the juice of the lime.
- Finish off with roughly chopped coriander and salt and pepper. Serve straight away.
Tips:
- Choose high-quality scallops. Look for scallops that are plump, opaque, and have a slightly sweet smell. Avoid scallops that are slimy or discolored.
- Use fresh limes. Fresh limes will give your scallops a brighter, more citrusy flavor. If you don't have fresh limes, you can use bottled lime juice, but be sure to use 100% pure lime juice.
- Don't overcook the scallops. Scallops cook quickly, so it's important to remove them from the heat as soon as they are opaque in the center. Overcooked scallops will be tough and rubbery.
- Serve the scallops immediately. Scallops are best served immediately after they are cooked. If you need to hold them for a short time, keep them warm in a covered dish.
Conclusion:
Baked scallops with lime is a simple but delicious seafood dish that is perfect for any occasion. The scallops are tender and juicy, and the lime butter sauce is flavorful and tangy. This dish is sure to impress your guests, and it's easy enough to make for a weeknight dinner.
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