Smith's Chef Jeff Jackson recipe for Crispy Baked Scallops. 1. Preheat your oven to 400. For the scallops, add the butter and white wine to an 8x10 or 9x9 baking dish. Place in the oven for 10 minutes ...

Preheat oven to 425°. Pat scallops dry with paper towels and place in a small baking dish. Season with salt and pepper. In a small bowl, combine melted butter, garlic, and lemon juice. Pour all over ...

Baked Bay Scallops With Lemon Garlic Cream bathes scallops in a cream sauce and tops them with crispy panko breadcrumbs. The dish is easily prepped up to 24 hours ahead, then refrigerated until you ...

Preheat the oven to 425 F. Coat the bottom of a shallow 9-inch round cake pan with olive oil. Arrange the scallops in a single layer in the pan. Set aside. In a food processor, combine the bread ...

Preheat an oven to 425ºF. Cut or snap off the tough stem ends from the asparagus spears and discard. Cut the spears into 1 1/2-inch lengths. Bring a large saucepan three-fourths full of salted water ...

In a small bowl, combine the bread crumbs, butter, a pinch of salt and the Parmesan. In another small bowl, combine the thyme, garlic, lemon zest, a hefty pinch of black pepper and the cream. Divide ...

1. Preheat oven to 350°F. Coat an 8-inch square baking dish with nonstick cooking spray. 2. In a large resealable plastic storage bag, combine dressing mix and bread crumbs; seal and shake to mix. Add ...

Have a pumpkin left over from your Thanksgiving décor? Chef Mila Payne would like you to bake it and fill it with a delectable Brazilian-style seafood concoction ...