04 Oct2009


This dish is just a slight variation of the baked mussels I have featured before, this time using scallops. Everything came from the grocery, and it was dead easy to make. Buy some fresh or in this case, frozen scallops on the half shell. Heat your oven to 400F or higher. Melt some butter with minced garlic in the microwave, a step I like to do to avoid raw garlic on the shellfish which can be annoying. Sprinkle each scallop with some butter garlic mixture, then add a slice of pickled chili if you have it. Alternatively you can go with a small piece of chorizo or chinese ham. Then cover with a mixture of grated cheese and panko bread crumbs. Add some salt to the scallops if you like.


Bake this in a hot oven until the cheese melts and it turns slightly golden brown. So easy and so incredibly delicious. Far better with fresh scallops but I just bought the frozen ones because they were in the cold case staring at me in the grocery. The frozen ones tend to stick to the shell after cooked, so if you like, lift the scallop meat off the shell and brush the shell with butter before you do the rest of the steps… that way it will come off the shell easily when cooked. This is a terrific party appetizer and it really gets your salivary glands going. The chorizo or ham and scallop variation sounds really good as well. :)




  1. anonymous paul says:

    i tried these with a motoyaki topping (made essentially with, but not limited to, japanese mayo, miso, onions, sugar, egg yolk) and turned out quite nice as well.

    Oct 4, 2009 | 7:19 pm


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  3. Divina says:

    I love baked scallops. It seems that local scallops are more flavorful than the imported ones. Thanks for your recipe, Mr MM

    Oct 4, 2009 | 7:46 pm

  4. junb says:

    Yup mayo and miso like one paul mentioned above is good too !

    Oct 4, 2009 | 9:47 pm

  5. diday says:

    This recipe also works on barbecue.

    Oct 4, 2009 | 10:01 pm

  6. thelma says:

    this is a good recipe. this is served at the japanese buffet restaurant we often go to….

    Oct 4, 2009 | 11:02 pm

  7. Mom-Friday says:

    It’s been so long since my last baked scallops — so thanks for this great idea, as you said “so easy and so incredibly delicious”. Where did you buy your frozen packs MM?

    Oct 4, 2009 | 11:12 pm

  8. zena says:

    Mom-Friday, I used to see these scallops on a half shell at Cold Storage stalls in Rustan’s Supermarket.

    Oct 5, 2009 | 7:38 am

  9. mudra says:

    Pardon my ignorance, MM. But what are panko bread crumbs and where can I get them? Thanks…. =)

    Oct 5, 2009 | 9:36 am

  10. zena says:

    @Mudra: Panko breadcrumbs are also known as japanese breadcrumbes, the one they use for tempura. They’re bigger than regular breadcrumbs and give more crunch when cooked. They are readily available in supermarkets as they have gained more popularity for use other than tempura.

    Oct 5, 2009 | 10:32 am

  11. Hershey says:

    Hi MM, am just wondering, what kind of cheese did you use? Gruyere?

    Oct 5, 2009 | 4:53 pm

  12. Alicia says:

    oh wow- might head over to cold storage to grab me some scallops for later!

    Oct 5, 2009 | 5:33 pm

  13. faye says:

    yummy!best appetizer to go with the best wine..

    Oct 5, 2009 | 9:33 pm

  14. denise says:

    oh wow…this is what i always order at Gerry’s Grill and simply love it…i don’t know if there are fresh or good frozen scallops here in dubai :(

    Oct 6, 2009 | 3:33 am

  15. thea says:

    hi marketman! i make clams and mussels with all the ingredients that you said, minus the cheese, plus chopped celery, lemon and parsley! yummy!

    Oct 6, 2009 | 8:40 am

  16. Dew says:

    Hershey, more often than not, parmesan is the cheese of choice in this type recipe.

    Oct 6, 2009 | 9:04 am

  17. Mom-Friday says:

    thanks Zena :)

    Oct 7, 2009 | 10:43 pm

  18. Yasmin says:

    What is Scallops in Tagalog? Same goes to Oyster, Mussels, Clams. Thanks!

    Jan 21, 2010 | 11:03 am

  19. Henry says:

    scallops in tagalog? hmmm… ano nga ba…

    lamang dagat? http://www.greenbodytalk.com/forums/food-cooking-b18.0/

    May 1, 2010 | 12:06 pm

  20. fletch says:

    Hi, to those who want to order scallop fresh meat, you may email me at fletchmortel@yahoo.com. Thanks.

    Jul 1, 2010 | 12:20 am

  21. greg says:

    I just bought a half a kilo in the market in Bacolod for 140 peso. I have never had em before, i will try tonight.

    Jul 17, 2010 | 7:20 pm

  22. james says:

    we supply fresh callops from negros who is interested just text my no .09071118647

    Oct 26, 2010 | 11:14 am

  23. ami says:

    Tagalog: Oyster – Talaba, Mussels – Tahong, Clams – Halaan. No idea what scallop is in tagalog.

    Oct 3, 2011 | 4:11 pm


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