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Creamy Baked Scallops

George Bryant
5 from 2 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 2


  • 12 medium size scallops
  • 1 cup chopped red onion
  • cooking oil/spray of choice
  • 3 cloves of garlic minced
  • 1/2 cup tomato sauce
  • 1/4 cup coconut milk
  • 1 cup diced tomatoes
  • dried oregano to taste
  • salt and pepper to taste


  • Preheat oven to 475 degrees Fahrenheit.
  • In a small baking dish, preferably a glass Pyrex about 8 x 8, arrange the scallops evenly spaced along the bottom and set aside.
  • Saute the onions over medium-high heat in the cooking oil/spray of your choice until the onions start to turn opaque. Turn down the heat to medium-low.
  • Add garlic and mix.
  • Now add the tomato sauce and coconut milk and mix well. Also add the oregano and salt and pepper (the amount is up to you for your taste buds).
  • Pour the mixture over the scallops in the baking dish.
  • Cover with the chopped tomatoes.
  • Place in oven and cook until the tomatoes start to brown and the sauce is bubbling. Should take about 10 minutes for medium sized scallops to cook through.
  • Remove from the oven, serve in a bowl and enjoy.