Baked scallops with sea weeds and breadcrumbs
Baked scallops with a white wine seaweed sauté and crisp golden breadcrumbs - a simple yet elegant seafood dish, full of fresh ocean flavour and perfect for entertaining or a refined weeknight meal.
Updated : 18 July, 2025
Easy
About 20 min.
Ingredients
4
Scallop
as needed
Olive oil
2
Garlic
small handful
Seaweed
75 milliliters
White wine
handful
Breadcrumbs
small handful
Parsley
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 200C. Arrange the scallops evenly on a baking tray and set aside.
Step 2
In a saucepan over medium heat, add a thin layer of light olive oil to coat the bottom. Once the oil is hot, add the garlic and cook for about 30 seconds, just until fragrant. Add the seaweed and pour in the white wine. Let the mixture simmer until the liquid reduces slightly, then spoon it generously over the scallops.
Step 3
In a separate pan, pour in a dash of olive oil and add the breadcrumbs along with a pinch of sea salt. Stir continuously while cooking until the breadcrumbs absorb the oil and turn golden and crisp.
Step 4
Remove from heat and stir in the chopped parsley, then transfer the mixture to a bowl.
Step 5
Sprinkle the seasoned breadcrumbs over the scallops. Bake in the oven for 5-7 minutes, just until the scallops are cooked through and the topping is lightly browned.
Step 6
Serve hot, straight from the oven.