Baked Sea Scallops in Shallot, Garlic & Wine Reduction Sauce with Buttery Cracker Crumb Topping

Baked Sea Scallops

This dish is so simple to make and so delicious it will blow your mind that you made this in no time at all!

In fact, it was one of those late night cravings that my fiance was having.
He says to me, “If I buy the ingredients, will you make this for us tonight!?”
I quickly responded with,  “Well of course! Let’s Go!” In my head I’m thinking…
I get a bottle of wine out of it AND scallops, heck yah!

We have over a pound of scallops here. They varied in size, but they are not the small, bay scallops – “Ain’t Nobody Got Time For That!”
We get the bigger, better sea scallops. The amount of scallops you will receive, per pound, will vary by their size.  Depending on how many people you are serving will also depend on how many pounds you will need.

You need very little ingredients to make this, so it’s a quick shopping trip!

  • Start with a pound of fresh sea scallops (for 2-3 people that will be plenty)
  •  1 large shallot, finely diced
  • 1 clove of garlic, finely grated
  • 1/2 tsp dried parsley
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1/2 cup of white wine, I use pinot grigio
  • S & P to taste
  • 1 tsp lemon pepper
  • a sprinkle of paprika
  • 1 fresh lemon, cut into wedges
  • 1 & 1/2 sleeves of buttery crackers
  • 1/2 stick (1/4 cup) unsalted butter – add more if you want to be indulgent!

Remove the scallops from their container and place in a colander and rinse.  Check each scallop to see if the beard was left on. It’s a firmer strip that attached to the side of the scallop. Remove that! If you don’t you will get a chewy piece of scallop and that’s just no good! Place each scallop on a layer of paper towels and dry thoroughly.

Over medium heat, in a small pan, drizzle the olive oil and add the butter to melt. Once it’s sizzling add the diced shallots, grated garlic and dried parsley. Saute for about 3 minutes until the shallots start to get tender. Make sure your heat is not too high. Add the wine and cook for an additional 3 minutes to cook down some of the wine, but not all of it. You want a nice sauce for the bottom of your dish.

You can use individual ramekins to bake & serve the scallops in or bake them all together in a large dish. I have a 3 qt shallow baking dish here.

Pour the sauce evenly over the bottom of your dish or dishes. Give that a good sprinkle of sea salt and fresh cracked pepper.

Layer the scallops over the sauce and give the tops of the scallops a good sprinkle of lemon pepper. Paprika is a nice touch, too!
Scallops in a wine & buttery shallot sauce

Now you need to make the cracker crumb topping.

In the same pan that you made your wine sauce, melt half a stick of butter. Keeping the heat on low.

Remove the crackers from their sleeves and crumble with your hands right over the melted butter and toss around until evenly coated and just starting to brown. Add more butter if it seems dry or if you just want to be a little extra indulgent. Now sprinkle the crackers evenly over the scallops. Go ahead and add a sprinkle of dried parsley over the crackers, too!

Scallops with a crunchy, buttery cracker topping

Bake in the center of your preheated oven for approx 20 minutes. It really depends on the size of your scallops. They should be opaque all the way through. If you’re unsure, remove the dish from the oven and cut one of the scallops in half to check the inside. It will be fine. You just want to be sure not to over cook the scallops. You want firm to the touch, but still slightly soft.

Scallops in a crunchy, buttery cracker topping

Serve immediately and make sure that you give each serving a wedge of lemon. Freshly squeezed lemon juice over the top of this is absolutely essential and divine!!!

I like to serve these scallops with roasted asparagus on the side, but I changed it up and made riced cauliflower with lemon pepper and it was an incredible combination!!! Not very colorful, but it was amazing! If you haven’t tried riced cauliflower, you should. I grabbed a bag of frozen riced cauliflower from the grocery store. It was super easy to make and you can season it up any way you want.




Pan Seared Scallops {Wine Reduction Sauce, too!}

Oh, how I LOVE this simple concoction of yumminess!!! It might even top my baked scallops with crackers crumbs and wine sauce… It’s close. This is lighter and easier to prepare and it’s good any time, any day…

Surf & Turf Baby!!! Scallops that are so simple to make you'll be wondering why you've gone so long without these in your life...
Surf & Turf Baby!!! Scallops that are so simple to make you’ll be wondering why you’ve gone so long without these in your life…

I only use the BIG sea scallops. 1 pound usually gives you 8-10 scallops. Enough for 2 people, in our house anyway! So, when you get them from your fish monger as how many is in 1 pound then go from there.

Dry them off pretty good and make sure they are clean. If there is a little piece, called the beard, attached to the side of it – you’ll want to remove that. It’s tough and you don’t want to eat that part.

Sprinkle sea salt, fresh cracked pepper and a little paprika on the exposed side.

Preheat a non-stick pan. You want it pretty hot.

Heat 2 tbsp of olive oil and butter, equal amounts of both. You can always add more. It really depends on the size of the pan you’re using. You can use a smaller pan and do the scallops in a couple of batches. The oil will keep the butter from burning.

You don’t want to burn the butter, so as soon as it starts to brown add the scallops, seasoned side down. Don’t crowd or you will steam the scallops, not what we want here, you want to sear them.

Season the other side of the scallops while the first side is cooking away.

Don’t touch them. Don’t move them. Let them sear!

Serve these bad boys with or without the yummy wine reduction/butter sauce. Either way, they are delicious & super easy to make!
Serve these bad boys with or without the yummy wine reduction/butter sauce. Either way, they are delicious & super easy to make!

Using tongs, lift one up just enough to see if they’re browning, after about 2-3 minutes. Flip them over when they look like the picture above. Cook for another 1-2 minutes.

Check them for doneness. The inside should be opaque white. They will continue to cook through when you remove them from the pan, so take that into consideration. Just take a knife and cut one in half. It will be okay.

If they are over cooked they get chewy. You don’t want chewy scallops now do ya!?

If you are doing the scallops in batches, add fresh oil & butter as needed. Make sure the pan heats through again before adding the second batch of scallops. If the butter and oil start to brown too fast or smoke at all, remove the pan from the direct heat.

Set scallops aside & keep warm while you prep your sauce.

Now for the wine sauce:

Pour 1/4-1/2 cup of white wine {I use Pinot Grigio} to deglaze the pan while it’s still hot. Add a little more butter if you’d like. It helps to make pan sauce a little smoother. It shouldn’t need salt & pepper, but taste and season to your liking. I’ve thrown in a little bit of lemon juice to give it a little kick. Add a little dried parsley, or fresh if you have it. Reduce the wine, cooking for only a minute or 2 over medium heat. Stirring constantly and making sure you’re pulling up all of that browned goodness that is on the bottom of the pan

Pour over scallops when serving. We serve it over rice pilaf and have roasted asparagus on the side. It’s a simple, but delicious meal that is one of our favorites!!!

Super Yummy Butter Lemon Paprika Sauce

This is one of those sauces that’s hard to explain. It’s tangy. It’s flavorful. It’s one of those sauces that will have you coming back for more! It’s a sauce that is good on any type of chicken and pork. Shrimp, too! It’s something different, but easy to make. I promise you that this will be a favorite. Even those pesky picky eaters gobble it up! Believe me, I know… This is a favorite & a go-to in our home! I hope that you will trust me & try it!!!

Super Yummy Butter Lemon Paprika Sauce | Blue Eyed Soul Food


1 stick of Butter ( unsalted )
1/3 cup Lemon juice
1 Tbsp Paprika
2 tsp Salt
1 tsp Black pepper
1 tsp Brown sugar
1/2 tsp Rosemary ( dried/crushed between fingers )
1/8 tsp Nutmeg
1/8 tsp Cayenne pepper
1/8 tsp Garlic granules

Super Yummy Butter Lemon Paprika Sauce | Blue Eyed Soul Food
Spices Needed To Make This Super Yummy Butter Lemon Paprika Sauce


If using chicken thighs ( around 8 will fit in a 9×13 ) preheat oven to 425 degrees
For chicken breasts  ( 4-5 bone in or boneless chicken breasts ) preheat oven to 350 degrees


Combine all ingredients in a small sauce pan and let simmer for at least 2 minutes

Super Yummy Butter Lemon Paprika Sauce | Blue Eyed Soul Food
Pour The Spices Into A Small Sauce Pan With Lemon Juice & Butter  & Simmer For A Couple Of Minutes. Watch It! It Does Tend To Bubble Up, So Don’t Leave It Alone
Super Yummy Butter Lemon Paprika Sauce | Blue Eyed Soul Food
Simmer The Sauce For A Couple Of Minutes

Pour the sauce into a 9×13 baking dish
My favorite way to use this sauce is on boneless, skinless chicken thighs. There’s usually 8 thighs in the package that I get.

Super Yummy Butter Lemon Paprika Sauce | Blue Eyed Soul Food
Place Chicken Thighs in Baking Dish With Sauce
Super Yummy Butter Lemon Paprika Sauce | Blue Eyed Soul Food
Pierce The Chicken. So That The Sauce Will Penetrate Into The Meat
Super Yummy Butter Lemon Paprika Sauce | Blue Eyed Soul Food
Flip The Chicken Thighs Over And Be Sure Get That Yummy Sauce In Every Nook & Cranny!!! I use gloves and get my hands right in there to make sure everything is coated!

It has 1 stick of butter, so it doesn’t work well as a marinade, because the butter coagulates when it’s chilled. It is okay to let it sit out for about 20-30 minutes before baking it though

Put the dish in the middle of the preheated oven and bake thighs for 45 minutes

Set a timer for 15 minutes  – Flip the chicken pieces over every 15 minutes. I like to put the thighs under the broiler for a few minutes when they are done, just to lightly crisp the edges. Chicken thighs liked to be really cooked & it’s hard to mess them up!

If using chicken breast: Flip after 15 minutes. Check them after 30 minutes to ensure they are cooked through. Depending on their size it could take 30 – 45 minutes. When the chicken breasts are cooked through, go ahead and slice them into 1″ pieces and let it sit in the sauce a few minutes before serving.
Super Yummy Butter Lemon Paprika Sauce | Blue Eyed Soul Food
Super Yummy Butter Lemon Paprika Sauce | Blue Eyed Soul Food


UPDATE 7/28/2015 – We JUST tried this on the grill and it was AMAZING!!! We used boneless chicken thighs. I placed them in a 9×13 casserole dish and coated the thighs in the sauce. I pierced them with a knife and made sure that the sauce got in everywhere. I took some tongs and lifted them up out of the dish to ensure that the sauce got underneath, too! Don’t be afraid to toss them around for a few minutes before tossing them on the grill. I had them sitting out for a good 20-30 minutes. Once they were on the grill, they were flipped once, basted in the sauce left in the casserole dish and grilled longer to make sure the sauce was cooked. The butter did not burn. They were perfect and delicious!!!

Paprika Sauce

Use your imagination and use whatever your family prefers for the protein. Use a meat thermometer to ensure that chicken and pork are cooked through.

If using shrimp, use the jumbo size and get a lot of shrimp! Enough to fill a sheet pan. The sauce goes a long way! I would bake the shrimp at 400 for 15 minutes

Baked Italian Lemon Butter Shrimp

Baked Italian Lemon Butter Shrimp

1 lb jumbo shrimp, 26-30 count, peeled & deveined.
1 stick of butter melted in a sheet pan*
1 jumbo lemon sliced, place in pan with butter*
Place shrimp evenly on top & baste some of the lemon butter on shrimp
Sprinkle a packet of Italian salad dressing mix over the shrimp*

Bake @ 350 for 13-15 minutes in middle of your oven. Put the broiler on hi and place the shrimp close to the broiler and broil another 2 minutes, moving the pan around to evenly brown. Be careful not to burn the seasoning. When you remove the pan, baste the shrimp with more lemon butter with a brush, pushing the brush into the lemons, too. Get that flavor on there!

*I put the stick of butter in the sheet pan and melt it in the oven while the oven is preheating.

*Don’t use too much lemon. I made the mistake of thinking more would be better. It was a little too tart for my liking. In this recipe, I would stick with 1 jumbo size lemon or 2 small lemons.
I made a batch with 2 lbs of shrimp and used 3 small lemons, it was too much lemon. I did add a little more butter, too. It didn’t really need it though.

*When I make this with 1 lb of shrimp I do not use the entire packet of the Italian Dressing seasoning mix. I was afraid it would be too strong or salty. I just eyeball it, but there was about a 1/2 tsp of the seasoning left in the packet. It’s perfect for our taste and salt preference. If you have more than 30 or doubling the amount of shrimp, use the entire packet.

It was really good. Everyone raved about it, so I will definitely be making it. It was easy & tasty!