Elaine’s Sauteed and Baked Scallops and Shrimp

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Writer: Judy Shortsleeve

Elaine's Sauteed and Baked Scallops and Shrimp

Elaine's Sauteed and Baked Scallops and Shrimp

Servings: 4 servings


  • 2 tbsp Butter
  • 6 Scallions chopped
  • 2 tbsp fresh basil chopped
  • 2 tbsp fresh parsley chopped
  • 2 cloves Garlic chopped
  • 1 lb. sea scallops trimmed, rinsed, patted dry, and left whole
  • 1 lb. large shrimp in shell
  • 1/4 cup White Wine (optional)
  • 1/4 cup Breadcrumbs


  • Heat butter in a sauté pan on medium heat. Add scallions, basil, parsley, and garlic. Cook five to six minutes. Add scallops and shrimp, and cook just until warm.
  • Place scallops, shrimp, and garlic herb mixture into an ovenproof baking dish or 4 small au gratin dishes. Add wine if desired, top with bread crumbs, and dot with butter.
  • Bake in a 375˚F oven for 10 to 15 minutes. Remove shells from shrimp before eating.


This recipe is from Scallops, A New England Coastal Cookbook  by Elaine Tammi and Karin A. Tammi and also appeared in the 2012 Cape Cod HOME Annual Guide.
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Judy Shortsleeve