Lemon Garlic Butter Baked Scallops and Shrimp #FishFridayFoodies

The perfect make-ahead appetizer, Lemon Garlic Butter Baked Scallops and Shrimp are a simple-to-prepare family favorite.

This month I’m hosting Fish Friday Foodies and I challenged my fellow bloggers to use bivalves [i.e. clams (littlenecks, cherrystones, steamers, Atlantic and Pacific razors, quahogs, Manila, Geoduck etc.) oysters, cockles, mussels, and scallops] or gastropods (i.e. sea snails, limpets, winkles, whelks, abalone and conch) in recipes.

I am glad to say that many have done themselves proud and I am looking forward to seeing all of their recipes. We love all hard shelled seafood! 

Lemon Garlic Butter Baked Scallops and Shrimp

This recipe is adapted from one on The Lemon Bowl. It works well with small chunks of all sorts of seafood. If you don't have four 8 fl oz or 240ml ramekins, this can also be baked in one pan and spooned out to serve. 

Ingredients to serve four

4 slices brown bread

12 oz or 340g bay scallops

6 oz or 170g small peeled shrimp

2 tablespoons melted butter unsalted plus extra for the toast bases

Generous pinch lemon zest - save the rest for garnish

2 tablespoons fresh lemon juice

2 cloves garlic, minced

¼ teaspoon salt

¼ teaspoon cayenne

For the topping: 

½ cup or 40g panko breadcrumbs

¼ cup or 20g parmesan cheese, grated

1 tablespoon olive oil

For garnish:

green onions 

lemon zest

Method 

If you are using frozen scallops and shrimp, thaw and drain well. Place on paper towels to dry completely or as best you can. Preheat your oven to 400°F or 200°C. 

Toast the bread and cut out circles to fit the bottom of your four ramekins. Butter the toast generously and put it in the ramekins.

In a medium bowl, add the garlic to the lemon juice and set aside for a few minutes. Add in the melted butter along with a generous pinch of lemon zest, salt and cayenne. 

In a small bowl, mix together the panko, Parmesan and olive oil. 

Add the scallops and shrimp to the butter bowl. Stir to coat.

 

Divide the scallop/shrimp mixture evenly between the ramekins.

Divide the topping between the ramekins as well.

At this point you can refrigerate the dishes to bake later or bake in your preheated oven until the topping is golden and the shrimp and scallops are cooked through, about 15-20 minutes. Garnish with green onions and another pinch of the lemon zest to serve. Extra points if you have tiny forks. 

Enjoy!

Welcome to the bivalve/gastropod edition of Fish Friday Foodies! Check out the great recipes below. 

• Bacon Clam Chowder from Making Miracles
• East Indian Clams/Shimpies Curry from Sneha's Recipe
• Lemon Garlic Butter Baked Scallops and Shrimp from Food Lust People Love
• Mussels with Leeks and Chilies from Karen's Kitchen Stories

Are you a food blogger who would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas. 

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Baked Scallops and Shrimp!

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