Herbed Baked Scallops

A recipe I will be making over and over again. I used  sea scallops, and cut them into smaller pieces,  instead of bay scallops. Eating the  bread crumbs, was like eating pieces of garlic bread. Delicious! Adapted from Fresh Fish by Jennifer Trainer Thompson.

 

Herbed Baked Scallops

  • Servings: 4
  • Difficulty: easy
  • Print

IMG_0046

 

Ingredients

  •  2 tablespoons butter
  • 1 pound bay scallops
  • salt and freshly ground pepper
  • 2 cloves garlic, minced
  • 1 cup fresh breadcrumbs, 3 slices of bread well-toasted and cubed
  • 1 1/2 tablespoons fresh parsley, chopped
  • 1 1/2 tablespoons chives, chopped
  • 1/2 tablespoon fresh tarragon, chopped
  • smoked paprika

 

Directions

  1. Preheat the oven to 450F (230C).
  2. Brush an 8-inch square glass baking dish with butter, and place the scallops into the dish in a single layer. Season with salt and pepper.
  3. Melt the remaining butter in a small skillet over medium heat. Add the garlic and cook for 1 minute. Add the breadcrumbs and stir until they start to brown, about 4-6 minutes.
  4. Toss in the parsley, chives, and tarragon, stir to combine. Spoon the mixture over the scallops. Dust with paprika over the top and and bake until the scallops are opaque, about 13 minutes.

 

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Roasted Sea Scallops with Porcini

Quick and easy recipe! Can be an appetizer or entree.  Adapted from the Culina Mundi cookbook.

 

Roasted Sea Scallops with Porcini

  • Servings: 4
  • Difficulty: easy
  • Print

IMG_0842

 

Ingredients

  • 20 sea scallops
  • 5 tablespoon butter
  • salt and pepper
  • 2 cups creme fraiche
  • 1 teaspoon tomato paste
  • 1 bunch chives, chopped

 

Directions

  1. Brush dirt off the mushrooms. Heat 1 1/2 tablespoons of butter in a non-stick pan. Sauté rapidly over high heat, about 4 minutes. Turning constantly. Set aside .
  2. In another pan, heat the rest of the butter. Place the scallops. Season with salt and pepper. Cook 2 minutes per side. Bake in oven for 4 minutes at 355F.
  3. Heat the creme fraiche in a small saucepan. Season with salt and pepper. Add the tomato paste and chopped chives. Heat through till sauce thickens.
  4. Pour  layer of the sauce on each serving plate. Place 5 scallops on each plate and garish with the mushrooms in center.