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Baked Scallops over Linguine

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For a seafood lover, it is amazing that I have never had scallops before. The local grocery store was having a huge seafood sale and I was able to get a large frozen package of chopped scallops for $.99. Amazing, huh? I figured that there was no way to go wrong with seafood over pasta so I decided to make Baked Scallops over Linguine. It was a little bit more fattening than I would like, but it was still mmm mmm good!

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Baked Scallops over Linguine

  • 2tbs melted butter
  • 1 1/2 lb scallops
  • 1/2 c gluten free bread crumbs (put refrigerated bread in a food processor)
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1/2 tsp. paprika
  • 1/2 tsp parsley
  • 3 minced garlic cloves
  • 1/4 c grated parmesan cheese
  • gluten free linguine noodles ( I use brown rice pasta for this, but a vegetable blend would be good)

Preheat oven to 400 degrees and melt butter in preheating oven (9×9 casserole dish). Combine onion, garlic, garlic cloves, paprika, parsley, parmesan cheese, and bread crumbs ( I used my magic bullet to make life easier). Dump thawing scallops in the casserole dish with melted butter. Top with crumb and seasoning mixture. Bake for 20 minutes or until scallops start turning golden and topping is browning. Serve over linguine with vegetables on the side.

 

~Glutenless Goddess

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