Amber’s Devils on Horseback

  • Recipe By
  • Published Jul 28th
  • Ready In30m
  • Servings4
  • Calories125

A mouth watering and very easy baked scallop dinner.

Amber’s Devils on Horseback Ingredients

The following are the ingredients needed to make delicious Amber’s Devils on Horseback for 4 servings:

  • 1 pound bay or sea scallops, rinsed and drained
  • 1/4 cup lemon juice
  • 2 cloves garlic, minced
  • lemon pepper to taste

Amber’s Devils on Horseback Cooking Instructions

  • Prep10m
  • Cook20m
  • Ready In30m

To cook Amber’s Devils on Horseback, you need about 10 minutes of preparation time. The time needed to cook this Amber’s Devils on Horseback is about 20 minutes , and you can serve your Amber’s Devils on Horseback within 30 minutes . The following are the steps to cook Amber’s Devils on Horseback easily:

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Pat scallops dry with paper towels and place in a lightly greased 1 quart casserole dish.
  3. 3 Bake scallops in preheated oven for 5 minutes.
  4. 4 In a small bowl, combine lemon juice and garlic. Remove scallops from oven. Spoon lemon/garlic mixture over scallops and sprinkle generously with lemon pepper.
  5. 5 Return scallops to oven and bake until firm, about 10 minutes. Serve warm.

Nutrition Facts

Per Serving: 125 calories; 3.5 grams of fat; 4.4 grams of carbohydrates; 18.2 grams of protein; 35 milligrams of cholesterol; 263 milligrams of sodium.

  1. Sep 3rd 2009

    this was a quick, easy, and very tasty dish - my husband and I enjoyed it very much. I used frozen scallops, and I found the cooking times to be perfect. I served white rice and caesar sala ...

  2. Apr 10th 2007

    Not enough flavor, cooking time was off also.

  3. Nov 3rd 2005

    This recipe was nice and light. After baking the scallops for a few minutes, I drained them. Then I added the ingredients. As some of the reviewers found it to be too lemony, I used regul ...

  4. Nov 12th 2004

    Pretty good recipe. It was somthing different as far as scallops go. I had to add white wine to cut down on the lemon taste.I will use again in the future.

  5. Sep 28th 2004

    This recipe is good but I added grated parmasean cheese to make it even better! Thanks!

  6. Feb 25th 2003

    Excellent dish! And totally lowfat with only 3 grams of fat. I used the leftover scallops in a pasta dish with diced tomatoes, olives, chopped spinach and a little olive oil. It was delic ...

  7. Jul 12th 2002

    WONDERFUL! I did add a little something! diped the scallops in breadcrumbs than prepared as directed. Excellant. I served with Baked Zucchinni with Lemon Pepper also on this site. Grea ...

  8. Mar 11th 2002

    I thought this was great. My boyfriend was iffy on it, but said it was okay.Dad, who is the "number one" scallop fan of my household, loved it.

  9. Aug 25th 2001

    This was so easy to fix, and my husband and I thought the scallops were just great! Every mouthful seemed to get better! And the juices jazzed up our rice. Kid rating: one kid wouldn't eat ...