Author: AuntiE

National Baked Scallops Day

Few things can compare to the sweet, rich taste of scallops. It’s easily one of America’s favorite seafood dishes today. But you’ll be surprised to know that this wasn’t always the case.

In the 17th century, people in America didn’t like the flavor of scallop meat. Its oddly sweet taste was unappealing to the general palate back then. Fishing communities in the Northern Atlantic preferred oysters, lobster, and clams over scallops. Although people harvested wild Atlantic scallops for food, their shells were far more appealing, not the meat.

Tastes evolved with time, and scallops began receiving more appreciation in the U.S. by the 19th century. The earliest written recipe for scallops was published in “Miss Beecher’s Domestic Receipt Book” in 1846. The recipe called for lightly stewing or sauteing scallops.

In the decades that followed, scallop recipes and dishes were everywhere. Recipe experimentation called for frying, stuffing, pickling, and steaming. However, the versatile, easy-to-cook scallop lent itself well to most cooking methods. By the 1930s, scallops were an inseparable part of the U.S. diet. Expectedly, they were a favorite of the people in coastal cities and towns. Delicious fried scallops at seaside shacks became regular fare.

Scallops soon began featuring in menus of French restaurants by the mid-20th century. Around this time, the Coquille St. Jacques found a massive fan following in fine dining restaurants across America. The dish combines scallops in its shell with butter, shallots, herbs, cream, and cheese.

A fine-dining seafood restaurant without scallops seems almost inconceivable today. Every establishment has its own take — provencal, pan-seared, or even ceviche. But baking scallops are an excellent way to elevate this shellfish at home. So if you’re in the mood for a fancy dinner with none of the hassles, baked scallops are the way to go.

Baked Scallops

Ingredients

1 lb. scallops
Kosher salt
Freshly ground black pepper
4 Tbsp. butter, melted
3 cloves garlic, minced
Juice of 1/2 a lemon
1/4 cup panko bread crumbs
1/4 cup freshly grated Parmesan
4 tsp. extra-virgin olive oil
Pinch red pepper flakes
Lemon wedges, for serving

Directions
Step 1
Preheat oven to 425°. Pat scallops dry with paper towels and place in a small baking dish. Season with salt and pepper. 
Step 2
In a small bowl, combine melted butter, garlic, and lemon juice. Pour all over scallops.
Step 3
In another small bowl, combine bread crumbs, Parmesan, oil, and red pepper flakes. Sprinkle mixture on top of each scallop. 
Step 4
Bake until tops are golden and scallops are translucent, 12 to 15 minutes. 
Step 5
Spoon butter over tops and serve with lemon wedges.