I recall that I invented this recipe as I wanted to make a dish something like Shrimp Scampi. Regardless of motivation, Lorraine loves it.

We haven’t made this in years, as the sons don’t like scallops, and we got out of the habit. Lorraine requested a seafood night last night, and specifically wanted this recipe, although she wasn’t sure if it was this recipe or Scallops Casino. We looked at the recipe and this is what she was remembering.

Baked Scallops Scampi

• 4 Tbsp butter, melted
• 4 cloves garlic, pressed
• 2 Tbsp lemon juice
• 1 Tbsp lime juice
• 1/4 tsp ground black pepper
• 1/2 tsp salt or seasoned salt
• 1/2 tsp oregano
• 1-1/2 lbs sea scallops, shrimp, or a mixture
• 1/4 cup Parmesan cheese
• 1/4 cup breadcrumbs

Mix butter, garlic, lemon juice, pepper, salt, & oregano in a 2 quart baking dish. Add scallops and mix until scallops are well coated. Sprinkle with cheese and then breadcrumbs. Bake uncovered at 350 F for 25 minutes.

Notes

If you like garlic, double or triple the amount. This dish is flavorful, but not garlicky. Also, the lime juice is new as of last night — for some reason I felt the need for more citrus, so I added it, and now it’s part of the recipe.

Seasoned salt was substituted for the plain salt — I’ve been doing that a lot in recent years.

I purchased a 3# bag of frozen sea scallops at Costco before Christmas, to make a Christmas Eve appetizer. I wanted half a pound, but due to COVID, the usual holiday fresh seafood counter was not open. I was force to either change my plans … or buy a 3# bag. Temptation won!

Since then I’ve pulled out small amounts to make as part of a dinner, not as an entrée. It’s made the bag last longer, and we’ve enjoyed it. But last night Lorraine wanted the scampi recipe.

Except there wasn’t quite enough scallops left to make the dish! Necessity is the mother of invention, so I added shrimp (also purchased frozen in a large bag) to stretch the scallops. In the process I discovered this dish works great with shrimp!