Spanish Baked Scallops

How often can an impressive dinner be quick and easy?  Here is one of my new favorite ways to prepare scallops.  The best part is that while these are baking away in the oven, I can enjoy time with family friends.  The crumb topping lends great texture to the scallops, while the sweet smoked paprika lends a warm kick.

Smoked Paprika is now available in a lot of grocery stores, but can also be bought online.  (  I had a chance to meet with the father and son owners of this particular brand of paprika in Spain and, not only did they have a great product, they were very charming!  I hope you find this recipe as great as my family does!  Enjoy!

Spanish Baked Scallops

  • 1/2 cup butter, melted
  • 3 pounds Jumbo u-10 scallops, rinsed, drained, and dried with paper towel.
  • 1 cup seasoned dry bread crumbs
  • 2 tsp garlic powder
  • 1 tsp sweet smoked spanish paprika
  • 2 Tbsp chopped fresh parsley
  • 4 cloves garlic, minced
  • 1/2 cup shredded Parmesan cheese

Preheat oven to 400 degrees F (200 degrees C).  In small bowl, combine the bread crumbs, garlic powder, paprika, parsley, minced garlic.  Set aside.  Pour melted butter into oven proof casserole dish or pan. Roll Scallops in butter and arrange them evenly in the dish.  Top each scallop with 1 tsp of bread crumb mixture.  Sprinkle each scallop with parmesan cheese.  Bake in oven until scallops are firm, about 20 minutes.  Enjoy!

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