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This is one of the dishes I put on my family's Holiday table.

This recipe goes great with a side of lightly salted, buttered spaghetti with a touch of garlic powder and a chilled bottle of Pinot Grigio.


  • 2lb sea scallops
  • Dry basil
  • Garlic infused olive oil (or olive oil with 4-5 crushed garlic cloves)
  • 1/4 cup seasoned bread crumbs
  • 2-3 tblspns butter
  • 2-3 cloves crushed garlic
  • Shredded Colby Jack cheese


  • Heat the oil (or oil and garlic) over medium heat.
  • Carefully add the scallops and lightly sprinkle on some basil.
  • When the scallops are white about 1/2 way thru, carefully turn them over and sprinkle on some basil.
  • The scallops will be done when they are white in color and no longer translucent.
  • They'll start to get a golden brown color on the edges, but you don't want to overcook them - they'll get chewy.
  • In a small skillet, heat the bread crumbs in butter and thoroughly mix until they form larger crumbs.
  • Transfer the scallops to a baking dish and sprinkle the bread crumb topping, crushed garic and shredded cheese over them.
  • Bake at 350 for 5, maybe 10 minutes to melt the cheese over the scallops.

Categories: Main Dish  Shellfish 
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