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  • 4 Tbs Miyoko’s Creamery vegan unsalted butter, melted

  • 1  1/2 lb bay scallops, rinsed and drained (be sure to remove the adductor muscle from scallops, if present)

  • 1/2 cup gluten-free panko bread crumbs

  • 1/4 cup baked prosciutto, chopped

  • 3 garlic cloves, minced

  • 1 tsp onion powder

  • 1 tsp garlic powder

  • 1/2 tsp dried oregano

  • 1/2 tsp dried parsley


  1. Melt vegan butter in a microwave safe dish.

  2. Preheat the oven to 400 degrees F (200 degrees C).

  3. Pour melted vegan butter into a 2-quart oval casserole dish; add scallops and spread to form an even layer on top of butter.

  4. In a separate bowl- mix bread crumbs, chopped prosciutto, minced garlic, onion powder, garlic powder, oregano, and parsley together.

  5. Sprinkle spice mixture evenly over scallops in a casserole dish.

  6. Bake scallops in the oven until scallops have hardened and breadcrumbs have browned, approximately 20 minutes.


Baked Scallops

Adapted from Food 59

Prep Time:

20 Minutes

Cook Time:

30 Minutes


2 Servings

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