We can’t resist the allure of baked bay scallops, especially when they’re kissed with white wine for a burst of coastal flavor. Hailing from New England’s seafood traditions, this dish turns simple ingredients into an elegant treat that’s perfect for weeknight dinners or special occasions.
In our kitchen, we’ve streamlined the recipe to highlight the scallops’ natural sweetness while the white wine adds a subtle tang. It’s a foolproof way to impress guests without spending hours prepping.
Ingredients
To craft our baked bay scallops recipe with white wine, we focus on selecting high-quality, fresh ingredients that enhance the scallops’ natural sweetness and create a harmonious coastal flavor profile.
Fresh Seafood and Aromatics
- 1 pound fresh bay scallops, rinsed and patted dry to ensure they sear perfectly and absorb the white wine’s subtle acidity.
- 2 cloves garlic, minced for a fragrant base that complements the scallops’ delicate taste.
- 1/2 cup dry white wine, such as Sauvignon Blanc, to infuse moisture and a bright, tangy essence into the dish.
Seasonings and Enhancers
- 2 tablespoons unsalted butter, melted to add rich, creamy notes that balance the wine’s crispness.
- 1/4 cup breadcrumbs, preferably panko for a light, golden crunch that provides texture without overwhelming the seafood.
- 2 tablespoons fresh parsley, finely chopped to introduce a burst of herbaceous freshness and vibrant green color.
- 1 lemon, zested and juiced to deliver a zesty brightness that elevates the overall baked bay scallops experience.
- Salt and black pepper, to taste, for essential seasoning that highlights the scallops’ inherent brininess and pairs seamlessly with the white wine.
Required Tools and Equipment
To prepare our baked bay scallops with white wine recipe seamlessly, we rely on a few essential tools that ensure precision and efficiency in the kitchen. These items help us handle the ingredients—from mincing garlic to baking the scallops to perfection—while maintaining the dish’s coastal flavors.
Here’s a curated list of the key tools and equipment we recommend:
- Oven-safe baking dish or casserole dish: We use this to hold the scallops during baking, ensuring even heat distribution for a golden, flavorful crust. Opt for a 9×13 inch dish to accommodate 1 pound of scallops without overcrowding.
- Measuring cups and spoons: Accurate measurements are crucial for our recipe’s balance, so we always have a set on hand to measure out items like 1/2 cup of dry white wine and 2 tablespoons of melted butter precisely.
- Mixing bowl (medium-sized): This allows us to combine ingredients like minced garlic, panko breadcrumbs, and lemon zest effortlessly, creating a uniform mixture before transferring it to the baking dish.
- Chef’s knife and cutting board: We use a sharp chef’s knife to mince 2 cloves of garlic and zest 1 lemon quickly and safely, minimizing prep time while preserving the fresh flavors.
- Grater or zester: Essential for obtaining the zest from 1 lemon, which adds a bright, citrusy note to our scallops—we find a microplane grater works best for fine, even results.
- Spatula or wooden spoon: This tool helps us stir and mix the butter, parsley, and other seasonings without damaging delicate scallops.
- Oven thermometer: For optimal results, we suggest using this to verify your oven reaches the precise baking temperature of 400°F, ensuring the scallops bake to tender perfection in just 15-20 minutes.
By having these tools ready, we streamline the process and elevate our baked bay scallops recipe from simple weeknight fare to an impressive seafood centerpiece. Always check that your equipment is clean and in good condition to maintain food safety and recipe accuracy.
Instructions
Now that we have gathered our fresh ingredients and essential tools, we guide you through preparing our baked bay scallops with white wine, ensuring a simple yet flavorful process that highlights their natural sweetness.
Prepare the Ingredients
First, we rinse 1 pound of fresh bay scallops under cold water and pat them dry with paper towels to remove any grit, ensuring they bake evenly and achieve a tender texture. In a medium-sized mixing bowl, we combine 2 cloves of minced garlic, 2 tablespoons of melted unsalted butter, and 1/2 cup of dry white wine, stirring vigorously until the mixture forms a fragrant, tangy base that infuses the scallops with coastal flavors.
Next, we add 1/4 cup of panko breadcrumbs, the zest and juice of 1 lemon, and 2 tablespoons of fresh parsley (finely chopped) to the bowl, then season everything with salt and black pepper to taste—about 1/2 teaspoon of each—for a harmonious blend that enhances the dish’s brightness and crunch.
Bake the Scallops
Preheat your oven to 400°F for optimal heat distribution, which allows the scallops to develop a golden crust while locking in moisture. In an oven-safe baking dish, we arrange the prepared scallops in a single layer, pouring the garlic-wine mixture evenly over them to create a sizzling, aromatic coating that promises a burst of savory notes.
Bake the scallops in the preheated oven for 12-15 minutes, or until they turn opaque and the tops are lightly browned, checking at the 12-minute mark to avoid overcooking—this step ensures a juicy, succulent result with the white wine’s subtle acidity balancing the sweetness for an irresistible seafood experience.
Serve the Dish
Once baked, we remove the dish from the oven and let it rest for 2-3 minutes to allow the flavors to meld, then use a spatula to transfer the scallops to serving plates for an elegant presentation. Garnish with additional fresh parsley and a sprinkle of lemon zest to amplify the dish’s vibrant, citrusy aroma and visual appeal, inviting diners to savor the tender, buttery scallops paired with the wine’s crisp undertones for a delightful coastal meal.
Make-Ahead Instructions
To streamline our baked bay scallops with white wine recipe, we can prepare elements in advance while preserving the dish’s fresh, coastal flavors. This approach lets us focus on enjoying the meal rather than last-minute prep, ensuring a tender, buttery result every time.
Preparing the Ingredients Ahead
We recommend prepping the flavorful base and scallops up to 24 hours in advance for optimal taste and texture. Here’s how:
- Rinse and dry the scallops: Start by rinsing 1 pound of fresh bay scallops under cold water and patting them dry with paper towels. Place them in an airtight container, cover with a light layer of fresh lemon juice to maintain their natural sweetness, and refrigerate.
- Mix the garlic-wine base: In a medium bowl, combine 2 cloves of minced garlic, 2 tablespoons of melted unsalted butter, and 1/2 cup of dry white wine. Stir in the zest and juice of 1 lemon for a bright, tangy note. Transfer this mixture to a sealed jar or container and store it in the fridge.
- Prepare the topping: Combine 1/4 cup of panko breadcrumbs with 2 tablespoons of chopped fresh parsley in a small bowl. Seal it in a separate container to keep it crisp and ready for use.
Storage and Reheating Guidelines
For safety and quality, we always emphasize proper storage. Use the following table to guide your make-ahead process based on preparation time:
| Preparation Step | Storage Method | Duration | Key Tips |
|---|---|---|---|
| Scallops (rinsed and dried) | Airtight container in refrigerator | Up to 24 hours | Keep at 40°F or below to prevent bacterial growth; avoid freezing as it affects texture. |
| Garlic-wine mixture | Sealed jar in refrigerator | Up to 24 hours | Stir before use to blend flavors; if it separates, that’s normal—just remix. |
| Breadcrumb topping | Airtight container at room temperature | Up to 8 hours | For longer storage, refrigerate to maintain freshness, but bring to room temperature before baking. |
Assembling and Baking Later
When you’re ready to bake, we suggest assembling the dish no more than 1 hour before oven time to ensure the scallops remain juicy and white wine infuses its crisp undertones.
- Remove the prepped ingredients from the fridge and let them sit for 10 minutes to reach room temperature—this helps with even cooking.
- Preheat your oven to 400°F as outlined in our main steps.
- Arrange the scallops in an oven-safe baking dish, coat them evenly with the garlic-wine mixture, and sprinkle the breadcrumb topping on top.
- Bake for 12-15 minutes until the scallops are opaque and lightly browned, then let them rest for 5 minutes before serving with a garnish of fresh parsley and lemon zest for that elegant, coastal presentation.
By following these Make-Ahead Instructions, we make our baked bay scallops recipe even more versatile for weeknight dinners or special occasions.
Conclusion
We’ve crafted this baked bay scallops recipe with white wine to bring coastal elegance right to our kitchens. It’s a simple yet sophisticated dish that showcases fresh flavors without the fuss.
By pairing quality ingredients and easy steps, we’re confident you’ll create a memorable meal every time. Let’s savor these tender scallops and elevate our dining experiences together.
Frequently Asked Questions
What are bay scallops?
Bay scallops are small, sweet shellfish commonly found in coastal waters like New England. They’re prized for their delicate flavor and tender texture, making them ideal for quick-cooking recipes like baking. Unlike larger sea scallops, bay scallops are smaller and often used in dishes that highlight their natural sweetness, such as this white wine-infused recipe.
What ingredients are needed for baked bay scallops?
You’ll need 1 pound of fresh bay scallops, 2 cloves of minced garlic, 1/2 cup of dry white wine, 2 tablespoons of melted unsalted butter, 1/4 cup of panko breadcrumbs, 2 tablespoons of fresh parsley, zest and juice from 1 lemon, plus salt and black pepper for seasoning. These simple ingredients combine to create a flavorful, tangy dish that’s easy to prepare.
What tools are required to make this recipe?
Essential tools include an oven-safe baking dish for even cooking, measuring cups and spoons for accuracy, a medium mixing bowl, a chef’s knife and cutting board for prep, a grater or zester for lemon, and a spatula or wooden spoon. An oven thermometer helps ensure the right temperature, streamlining the process for a perfect result.
How do you make baked bay scallops step by step?
Start by rinsing and drying the scallops. Mix garlic, butter, and white wine, then add breadcrumbs, lemon zest, juice, and parsley; season to taste. Preheat your oven to 400°F, arrange scallops in a baking dish, coat with the mixture, and bake for 12-15 minutes until opaque and browned. Let rest briefly before serving with garnishes for an elegant finish.
Can baked bay scallops be prepared ahead of time?
Yes, you can prep the scallops, garlic-wine base, and breadcrumb topping up to 24 hours in advance. Store them separately in the fridge to keep flavors fresh. Assemble and bake just before serving to maintain texture and taste, making this recipe versatile for busy schedules or events.
How long does it take to bake bay scallops?
Bake the scallops at 400°F for 12-15 minutes, or until they’re opaque and lightly browned. This quick cooking time preserves their natural sweetness and ensures a tender result, perfect for weeknight meals or special occasions without extensive prep.