Monday, 19 July 2010

Baked Sea Scallops

I have loved scallops since I was 12 years old. My dad got me to try some bacon-wrapped scallops on a trip that our family took to eastern Canada and after that meal I was definitely hooked (no pun intended). Since then scallops (broiled, grilled, baked, bacon-wrapped ...) have been one of my favourite seafoods. Unfortunately, cooking them at home has always scared me.
Well, today I decided to surprise Brad and try a new recipe using scallops! This dish was really good and the scallops were cooked perfectly (pattin' my own back, thank you very much!). The flavours of the wine and Parmesan tasted great and I loved the smooth texture of the scallops paired with the coarse texture of the breadcrumbs together. Served with some orzo and some asparagus and this would be a great meal.
16 sea scallops, rinsed and drained (I used thawed some frozen scallops then brought them to room temperature)
1/4 cup butter, melted
6 cloves garlic, minced
1/3 cup red onion, finely diced (or 2 shallots, finely diced)
1/3 cup white wine
3 pinches nutmeg
salt and pepper to taste
1 cup bread crumbs
1/2 cup fresh Parmesan cheese, grated
4 tbsp butter, melted
1/8 cup fresh parsley, chopped
lemon wedges for garnish

Preheat oven to 425F.

Place scallops, 1/4 cup melted butter, garlic, red onion and white wine in a large bowl. Season with nutmeg, salt and pepper. Stir gently to coat scallops. Transfer to a casserole dish.

In a separate bowl, combine bread crumbs, Parmesan cheese and 4 tbsp melted butter. Sprinkle on top of scallops.
Bake for approximately 12-15 minutes or until crumbs are brown and scallops are done. Do not overcook scallops or they will become tough. As soon as they lose their translucence and turn opaque, they're done. They will also cut easily with a knife when they're done. Sprinkle with fresh lemon juice before serving.
Yield: 4 servings

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