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Sure you often want to eat rich scallops so we want to show you how to cook golden scallops in the oven, with the exact ingredients and quantities, as well as each step to follow to enjoy this delicious delicacy.


There are many ways to prepare the scallop. There are those who say that given the delicacy and tenderness of their meat, it is best to eat them raw, or simply in the oven, but perhaps, the most known form with a sauce and battered.

How to cook golden scallops in the oven


The scallops are a spectacular dish that you can prepare in many ways, today we focus on the baked scallops that can become a sensational dish as a recipe for Christmas or New Year’s Eve.
Then we are going to show you the ingredients and the steps for you to prepare a delicious golden scallops in the oven. us!

How to cook baked Golden scallops – ingredients

These ingredients that we put to you is to prepare scallops for three or four people.


  • 8 Scallops
  • 3 onions
  • 2 lemons
  • 8 tablespoons grated bread
  • 2 laurel leaves
  • 125 ml of olive oil
  • Salt
Difficulty: Easy


How to cook baked Golden scallops – step by step


To open the scallops, place them on a damp cloth and insert a small knife between their leaflets. We separate the meat from the leaflet with the knife taking care not to break them. We do well both the leaflets and the meat, taking care that there is no sand or any other foreign element. We keep them in the fridge as well as the leaflets.


Put the oil in a frying pan, the diced onions, the laurel and the salt, and let it be done for an hour while still moving, until we see that the onion has shrunk.


Turn on the oven for the gratin part.


When the onion purée has already cooled, we remove the scallops from the fridge. We put a medallion of meat in each leaflet, the salt, we pour a drizzle of lemon, we pour over some of the puree of onion cooked before and sprinkle with grated bread.


We put them to brown in the central tray of the gratin.


When they are golden, we remove it, we put their lid, and to serve them, we do them on a bottom of slices of lemon.

About the author

William Johnson

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