Baked Scallops Escargot Style

If you're a fan of escargot, this is pretty close to that same buttery wine-infused recipe except a little more economical using scallops but with the same great taste!

These scallops make the best appetizer before a big meal for any seafood lover and they are so quick and easy to make but with a big gourmet taste!

Of course, you can certainly substitute scallops with shrimp or another shellfish you prefer but when using the escargot dishes, scallops will fit perfectly in each well.

This dish will even impress your guests when you host a dinner party and we often make this as an appetizer especially around the Christmas Eve holiday when we celebrate the Feast of 7 Fishes.

If you prefer to get right to our scallop recipe, scroll all the way to the bottom of this post for the printable recipe card and hit print and the ads will disappear.

Step-by-Step Scallop Escargot Style Recipe

1. Prepare an escargot-style baking dish with cooking oil spray.
2. If using frozen scallops  thaw and blot dry and remove any ice particles
3. Add the scallops and sear them to form a crust on the bottom and then set them aside
4. Place all the wine, and butter in a small pan on a very low heat
5. Scallops cook fast around  2 to 3 minutes and finish in the oven broiled
6. Serve with chunks of hard-crusted Italian bread over rice or pasta and enjoy!
7. Broil to toast the breadcrumbs and melt the cheese for just a few minutes
8. For a printable copy scroll to the bottom and hit print on the recipe card

Tips and Suggestions

1. do not boil the scallops just melt the butter and wine then bring them to a light simmer
2. use  cubes of chicken instead of scallops for seafood allergies ( but cook it longer until the pink is gone and the chicken needs to be 165 degrees in the internal temperature
3. these cook really fast so be very careful not to overcook them or they will be tough
4. add some red pepper flakes on top when serving for a little spicy heat
5. serve them on top of cooked pasta or rice
6. substitute chicken broth for wine
7. these are also great in a big bowl with a hunk of hard bread to soak up the juices
8. remember if using them frozen, thaw, and blot dry first before making this recipe
9. onion, shallots can be used for additional flavor with other fresh herbs

Shopping List (recipe is in the printable card at the bottom)

• medium-sized scallops (or enough to fit the baking dishes)
•  butter softened at room temperature
•  medium cloves of garlic 
• minced parsley 
• sea salt 
• white wine Pinot Grigio or another white wine you prefer
• Havarti cheese or Muenster cheese is just enough for each scallop
• Italian flavored bread crumbs or crushed butter cracker crumbs mixed with a teaspoon of melted butter for the topping
• granulated garlic powder
• Garnish Topping After Cooking: cayenne pepper, red pepper flakes, or hot sauce is optional
• Escargot dishes with round wells to hold the scallops or scallops shells you can find online to bake them in.

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Easiest Scallop Appetizer

Seriously this garlic butter sauce is so addicting and I don't waste a drop of this delectable sauce!

There is nothing hard about this recipe and it will bring to the table a gourmet 5 star restaurant quality appetizer.

If you're a scallop fan these will be the easiest and tastiest scallops you've ever eaten.

baked scallops, scallops escargot style, scallop recipes

fish recipes, scallop recipes, shellfish recipes

French, American

Yield: 12

Author: Claudia Lamascolo

Baked Scallops Escargot Style

These are delicious buttery wine-sauced baked scallops with toasted breadcrumbs on top

Prep time: 10 MinCook time: 7 MinTotal time: 17 Min

Ingredients

• 10 medium-sized scallops
• 1 stick butter softened at room temperature
• 2 medium cloves of garlic
• 1 tablespoon minced parsley
• 1/2 teaspoon sea salt
• white wine Pinot Grigio or another white wine you prefer
• Havarti cheese or Muenster cheese use just enough cheese for each scallop
• Italian flavored bread crumbs or crushed butter cracker crumbs mixed with a teaspoon of melted or softened butter for the topping
• granulated garlic powder
• Escargot dishes with round wells to hold the scallops or scallops shells you can find online to bake them in
• Garnish Topping After Cooking: cayenne pepper, red pepper flakes, or hot sauce is optional

Instructions

1. Lightly oil spray two baking scallop/escargot dishes. When ready to finish these, they will be placed in the oven on broil for just a few minutes.
2. If using frozen scallops thaw and blot dry and remove any ice particles
3. Melt half a stick of the butter in a small saucepan and saute the butter for 2 minutes then add the white wine be very careful not to splash.
4. Add a scallops and simmer for around 3 to 4 minutes.
5. Place the rest of the butter, garlic, and parsley in a bowl with 3 tablespoons of wine and mix until blended.
6. Put a scallop in each well of the prepared baking dish.
7. Add the combined compound butter on top of each scallop.
8. Place some cheese on top and sprinkle with breadcrumbs, sprinkle each one with a pinch of garlic powder.
9. Broil for 2 minutes or until the cheese is melted and the breadcrumbs start to toast.
10. Serve over cooked rice, with a chunk of garlic bread to sop up the juice or just as they are.

Notes

Tips and Suggestions

1. do not boil the scallops just melt the butter and wine then bring them to a light simmer
2. use cubes of chicken instead of scallops for seafood allergies ( but cook it longer until the pink is gone and the chicken needs to be 165 degrees in the internal temperature
3. these cook fast so be very careful not to overcook them or they will be tough
4. add some red pepper flakes on top when serving for a little spicy heat
5. serve them on top of cooked pasta or rice
6. substitute chicken broth for wine
7. these are also great in a big bowl with a hunk of hard bread to soak up the juices
8. remember if using them frozen, thaw, and blot dry first before making this recipe
9. onion, shallots can be used for additional flavor with other fresh herbs

Nutrition Facts

Calories

89.16

Fat (grams)

7.77 g

Sat. Fat (grams)

4.88 g

Carbs (grams)

1.23 g

Fiber (grams)

0.1 g

Net carbs

1.13 g

Sugar (grams)

0.16 g

Protein (grams)

1.74 g

Sodium (milligrams)

211.52 mg

Cholesterol (grams)

23.37 mg

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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