Convection Oven Recipe : Baked Scallops





Convection Oven Recipe : Baked Scallops

Here’s a beautiful and easy Convection Oven Baked Scallops recipe — golden, buttery, and slightly crisp on top with tender, melt-in-your-mouth scallops underneath. 🐚✨

Using a convection oven ensures even browning and a shorter cooking time while keeping the scallops perfectly juicy.

🐚 Baked Scallops (Convection Oven Recipe)

🍽️ Serves: 4

⏱️ Total Time: 25 minutes

🧂 Ingredients:

  • 1 ½ pounds large sea scallops (fresh or thawed if frozen)

  • 3 tablespoons unsalted butter, melted

  • 2 tablespoons olive oil

  • 2 cloves garlic, minced

  • ½ cup breadcrumbs (plain or panko)

  • ¼ cup grated Parmesan cheese

  • 1 tablespoon lemon juice (freshly squeezed)

  • 1 teaspoon lemon zest

  • 2 tablespoons chopped fresh parsley (or 1 tsp dried)

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • Optional: a pinch of paprika for color or crushed red pepper for a little heat

👩‍🍳 Instructions:

Step 1: Preheat the Oven

  1. Set your convection oven to 400°F (200°C).

  2. Lightly grease a shallow baking dish or line it with foil for easy cleanup.

Step 2: Prepare the Scallops

  1. Rinse scallops under cold water and pat them completely dry with paper towels.

    • Moisture will prevent them from browning properly.

  2. If any scallops have a small side muscle, remove it (it’s a tougher piece of tissue).

Step 3: Make the Topping

  1. In a bowl, mix together:

    • Breadcrumbs, Parmesan, garlic, lemon zest, parsley, salt, and pepper.

  2. Stir in the melted butter and olive oil until the crumbs are evenly moistened.

Step 4: Assemble

  1. Place the scallops in a single layer in the baking dish.

  2. Drizzle with lemon juice.

  3. Spoon or sprinkle the breadcrumb mixture evenly over the top of each scallop.

Step 5: Bake

  1. Place in the convection oven and bake for 10–12 minutes, depending on scallop size.

    • The scallops should be opaque and tender, not rubbery.

  2. If desired, switch to broil mode for the last 1–2 minutes to get a golden, crispy crust.

Step 6: Serve

  1. Garnish with a little extra parsley and lemon wedges.

  2. Serve immediately — baked scallops are best enjoyed hot and fresh from the oven.

🍋 Serving Suggestions:

💡 Tips for Perfect Baked Scallops

  • Do not overbake! Scallops cook quickly — check after 10 minutes.

  • Use dry scallops (not pre-soaked in water or preservatives) for better searing and texture.

  • You can also bake these in individual ramekins for elegant presentation.

  • For a richer flavor, add a splash of white wine or cream to the baking dish before topping.

🧾 Quick Recipe Card

Convection Oven Baked Scallops
🐚 1½ lbs scallops
🍋 Butter, garlic, lemon, Parmesan, breadcrumbs, parsley
🔥 Bake at 400°F (convection) for 10–12 min → broil 1–2 min for golden crust
🍽️ Serve hot with lemon and fresh herbs

Convection Oven Recipe : Baked Scallops Video

 


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Classic Roast Turkey




Classic Roast Turkey.

Here’s the ultimate Classic Roast Turkey recipe — golden, juicy, aromatic, and perfect for Thanksgiving, Christmas, or any special gathering. 🦃✨

This version sticks to the timeless method: simple seasoning, butter baste, and slow roasting for tender meat and crisp, flavorful skin.

🦃 Classic Roast Turkey Recipe

🍂 Ingredients

For the Turkey:

For the Cavity:

  • 1 small onion, quartered

  • 1 lemon, halved

  • 1 head garlic, halved crosswise

  • 2 sprigs fresh rosemary

  • 3 sprigs fresh thyme

  • 2 sprigs fresh parsley

For Basting (optional but recommended):

  • 1 cup chicken broth or turkey stock

  • 4 tablespoons melted butter

👩‍🍳 Instructions

Step 1: Prepare the Turkey

  1. Thaw completely in the refrigerator (allow about 24 hours for every 4–5 pounds).

  2. Remove giblets and neck from inside the cavity; pat the turkey dry with paper towels.

  3. Preheat the oven to 325°F (165°C).

Step 2: Season and Stuff

  1. Gently loosen the skin over the breast and thighs using your fingers.

  2. Rub half of the softened butter under the skin directly onto the meat.

  3. Rub the remaining butter all over the outside of the turkey.

  4. Sprinkle evenly with salt, pepper, garlic powder, onion powder, thyme, and paprika.

  5. Stuff the cavity with onion, lemon, garlic, and herbs.

  6. Tie the legs together with kitchen twine and tuck the wing tips under the body.

Step 3: Roast

  1. Place the turkey breast-side up on a rack in a large roasting pan.

  2. Pour 1 cup of chicken broth into the bottom of the pan to keep the turkey moist.

  3. Roast uncovered in the preheated oven until golden and cooked through.

  4. Baste every 45 minutes with pan juices or a butter-stock mixture for extra flavor.

  5. Cover loosely with foil if the skin browns too quickly.

Step 4: Check for Doneness

  • The turkey is done when:

    • A meat thermometer reads 165°F (74°C) in the thickest part of the breast, and

    • 170–175°F (77–80°C) in the thickest part of the thigh.

  • Juices should run clear, not pink.

Step 5: Rest Before Carving

  1. Remove the turkey from the oven and tent it loosely with foil.

  2. Let rest for 20–30 minutes before carving — this allows the juices to redistribute and keeps the meat tender.

🍗 Serving Suggestions

💡 Tips for Success

  • Dry the skin well before roasting — it helps the turkey crisp beautifully.

  • For extra juicy breast meat, rub a little butter under the skin and cover the breast loosely with foil during the first hour of roasting.

  • Use the pan drippings to make rich homemade turkey gravy after cooking.

  • If your turkey is larger than 14 pounds, increase the oven temperature to 350°F (175°C) for even cooking.

🧾 Quick Recipe Card

Classic Roast Turkey
🦃 Whole turkey (12–14 lbs)
🧈 Butter, herbs, salt, pepper, lemon, onion, garlic
🍗 Roast at 325°F for 13–15 min per pound → rest 30 min before carving
Result: Golden skin, juicy meat, and timeless holiday flavor


 


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