{"id":16296,"date":"2025-01-16T09:00:00","date_gmt":"2025-01-16T14:00:00","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=16296"},"modified":"2025-01-21T11:12:11","modified_gmt":"2025-01-21T16:12:11","slug":"easy-baked-scallops","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/easy-baked-scallops\/","title":{"rendered":"Easy Baked Scallops"},"content":{"rendered":"\n\n\n\n\n<h3 class=\"wp-block-heading\">Recipe<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 pound bay scallops (or sea scallops, quartered)<\/li>\n\n\n\n<li>2 tablespoons dry white wine<\/li>\n\n\n\n<li>1 tablespoon fresh lemon juice<\/li>\n\n\n\n<li>\u00bc teaspoon salt<\/li>\n\n\n\n<li>\u00bc teaspoon freshly ground white pepper<\/li>\n\n\n\n<li>\u00bc cup heavy cream<\/li>\n\n\n\n<li>\u00bd cup fresh bread crumbs mixed with 2 tablespoons melted butter<\/li>\n<\/ul>\n\n\n\n<p>Preheat the oven to 400\u00b0 F.<\/p>\n\n\n\n<p>Mix wine, lemon juice, salt and pepper in medium bowl. Stir in scallops. Add cream and stir.<\/p>\n\n\n\n<p>Place in a shallow, medium greased baking dish. Sprinkle with crumb mixture. Bake until scallops are done, mixture is bubbly and crumbs are browned, about 15 to 20 minutes. <\/p>\n\n\n\n<p>Contributed by&nbsp;<a href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/contributors\/\" target=\"_blank\" rel=\"noreferrer noopener\">Joyce Taylor<\/a> &nbsp;From:&nbsp;<a href=\"https:\/\/uncpress.org\/book\/9780807855133\/mariners-menu\/\" target=\"_blank\" rel=\"noreferrer noopener\"><em>Mariner\u2019s Menu: 30 Years of Fresh Seafood Ideas<\/em><\/a><\/p>\n\n\n<blockquote class=\"wp-block-ncst-blockquote\">\n    DID YOU KNOW?<br><br><a href=\"https:\/\/www.fisheries.noaa.gov\/species\/atlantic-sea-scallop\/science\" target=\"_blank\" rel=\"noreferrer noopener\">Scallops<\/a>\u00a0are bivalves that swim briefly by rapidly opening and closing their shells.\u00a0 They may do this to avoid predators like sea stars.<br><br><a href=\"https:\/\/ncseagrant.ncsu.edu\/about-us\/our-team\/erika-young\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Erika Young, Coastal and Marine Education Specialist<\/strong><\/a>\n  <\/blockquote>\n","protected":false},"excerpt":{"rendered":"<p>Mariner&#8217;s Menu shares Easy Baked Scallops.<\/p>\n","protected":false},"author":23,"featured_media":16309,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ncst_custom_author":"","ncst_show_custom_author":false,"ncst_dynamicHeaderBlockName":"ncst\/default-post-header","ncst_dynamicHeaderData":"{\"displayCategoryID\":15,\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[227,217,15,100,98,215,216,218],"tags":[111,145],"class_list":["post-16296","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baked-or-roasted","category-fall","category-mariners-menu","category-scallops","category-shellfish","category-spring","category-summer","category-winter","tag-baked","tag-main"],"displayCategory":{"term_id":15,"name":"Mariner's Menu","slug":"mariners-menu","term_group":0,"term_taxonomy_id":15,"taxonomy":"category","description":"","parent":0,"count":368,"filter":"raw"},"acf":{"ncst_posts_meta_modified_date":null},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.6 - 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