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Stuffed Scallops Recipe


1/4 cup hot Italian-style dried oregano

2 tablespoons white sugar

1 tablespoon lemon zest

2 cloves garlic, minced

2 tablespoons dried basil

1 tablespoon dried parsley

1/2 cup distilled white vinegar

4 pounds scallops

1 cup chopped Swiss cheese


Preheat oven to 350 degrees F (175 degrees C). Place scallops in a large resealable plastic bag. Dill the scallops with a little lemon zest and garlic cloves.

In a large bowl, mix oregano, sugar, lemon zest, garlic, basil, parsley, vinegar, and scallops. Place scallops in plastic bag; seal tightly. Transfer to baking dish.

Bake scallops at 350 degrees F (175 degrees C) for 15 minutes, or until lightly browned. Reduce heat to lowest setting, and simmer for 20 minutes. Serve scallops immediately.

Meanwhile, in a small bowl, mix Swiss cheese. Remove scallops from bag and place on a plate. Top scallops with Swiss cheese. Serve scallops immediately with cheese.


Jonoo L writes:

⭐ ⭐ ⭐ ⭐

really good flavour , i used garbanzo beans but suggest substituting carrot for the miso paste and giving the mushroom soup a slight spicier flavor, so it still fairly bland, but is pretty distinctive in flavor, so much better than store bought miso, and much tastier.