Barnstable Baked Scallops

The history of scallops can be traced as far back to early Christians who used the scallop symbol on their Baptismal fonts as a symbol of rebirth.  Historians reviewing the writings of Marco Polo found that he saw scallops being sold in the food markets of 13th century China.

Today the United States leads the world in harvesting scallops. On average over 50 million pound of scallops worth in excess of 500 million dollars are harvested in Nantucket & New Bedford, Massachusetts, Cape May, New Jersey and Norfolk, Virginia.  These four areas are among the leading areas harvesting sea scallops in the U.S.

Enough scallop history and facts, let’s go ahead and give you the recipe for Baked Scallops from The Barnstable Association of Recreational Shellfishing Cookbook. This cookbook is available for sale at

Baked Scallops
serves 6

1 1/2 lbs. scallops
1/2 tsp. salt
1/2 tsp. pepper
1 c. breadcrumbs (or panko)
1 egg
2 tbsp. milk
1/2 c. butter melted
1/2 tbsp. cayenne pepper (optional)

Mix dry ingredients together. Beat egg and milk together. Dip scallops in breadcrumbs (or panko) mixture, the egg mixture, and again in breadcrumbs (or panko). Place dipped scallops in roasting pan and drizzle with melted butter. Bake at 450 degrees for 25 – 30 minutes.

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