Baked Stuffed Scallops

Baked Stuffed Scallops

Scallop shells filled with a mixture of chopped scallop meat, bread crumbs, red bell pepper and seasonings.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Appetizer
Cuisine Non Specific
Servings 4


  • 12-16 Scallop Shells Small
  • 1 lb Scallops (Sea or Bay) Diced
  • 1 stick Butter Unsalted
  • 1 small Onion Diced
  • 1 small Red Bell Pepper Minced
  • 1 stalk Celery Diced
  • 1/3 cup White Wine Dry
  • 1/2 tsp Worcestershire Sauce
  • 1 cup Bread Crumbs
  • 3 tbsp Fresh Parsley Chopped
  • 1 tbsp Paprika
  • 1/2 tsp Salt


  • Preheat oven to 375°F.
  • Melt the butter in a large frying pan over medium heat, add diced onion, celery and bell pepper and sauté until transparent.
  • Add the wine and Worcestershire sauce and mix well. Stir in bread crumbs, 2 tbsp parsley, 1 tsp paprika and brown the mixture, adding more wine if necessary to get a stuffing like consistency.
  • Combine the scallops with the stuffing. Fill the scallop shells with the mixture and sprinkle with remaining parsley, paprika and salt.
  • Place scallops shells on a baking tray and bake in 375°F oven for about 8-10 minutes or until golden brown. Serve warm as an appetizer or as a meal with salad.
Keyword baked, scallop, stuffed