Baked Scallops

Adapted from Food 59

Prep Time:
20 Minutes
Cook Time:
30 Minutes
Serves:
2 Servings

Ingredients

  • 4 tablespoons Miyoko’s Creamery vegan unsalted butter, melted
  • 1 ½ lb bay scallops, rinsed and drained (be sure to remove the adductor muscle from scallops, if present)
  • ½ cup gluten-free panko bread crumbs
  • ¼ cup baked prosciutto, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ½ teaspoon dried parsley

Preparation

  1. Melt vegan butter in a microwave-safe dish.
  2. Preheat the oven to 400°F (200°C).
  3. Pour melted vegan butter into a 2-quart oval casserole dish; add scallops and spread to form an even layer on top of the butter.
  4. In a separate bowl, mix bread crumbs, chopped prosciutto, minced garlic, onion powder, garlic powder, oregano, and parsley together.
  5. Sprinkle the spice mixture evenly over the scallops in the casserole dish.
  6. Bake scallops in the oven until they have hardened and the breadcrumbs have browned, approximately 20 minutes.
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