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Baked Stuffed Scrod

The cuisine of Massachusetts features an abundance of fresh fish. The state’s Cape Cod region is also regarded as one of the nation’s best fishing spots. With its opportune geographical location, many innovative seafood recipes originate in the state. In this recipe, scrod— a light whitefish—gets an elegant treatment, stuffed with a scallop mixture and topped with salty prosciutto.

Recipe Servings: 2

Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Gluten Free
Dairy Free


  • ⅓ cup fresh sea scallops, finely chopped
  • 1½ cups Italian bread crumbs
  • 1 Tbsp fresh garlic, finely chopped
  • 1 egg
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 4 thin scrod fillets (about ½ lb each)
  • 4 slices prosciutto ham


  1. Preheat oven to 425°F.
  2. Combine scallops, bread crumbs, garlic, egg, salt, and pepper in a mixing bowl. Mix well.
  3. Divide mixture into 4 equal portions and form each portion into a ball.
  4. Lay out fillets on a greased baking sheet and place a ball of seafood stuffing at the center of each piece of fish.
  5. Fold thinnest end of each fish fillet up over the stuffing.
  6. Continue rolling until stuffing is fully wrapped up in the fillets. Use toothpicks to secure them in a rolled position.
  7. Place 1 slice of Prosciutto over the top of each rolled scrod fillet. Wrap and tuck the meat under the roll.
  8. Bake for about 20 minutes.
  9. Remove from oven and remove all toothpicks.
  10. Serve immediately.

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