You'll want to savor every 
single succulent bite...
Individual Servings: (4)
Prep: 5 Mins. |
Bake: 5 to 7 Mins.

Posted by Sandra


***Alaska Bay scallops:
2 pounds bay scallops
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon old bay seasoning
2 tablespoons butter, melted
1 tablespoon lemon juice

2 tablespoons italian seasoned breadcrumbss
2 tablespoons canned french fried onions, finely chopped
2 tablespoon parmesan cheese, grated
2 tablespoons butter, melted
1 teaspoon lemon juice
¼ teaspoon garlic powder
¼ teaspoon kosher salt
¼ teaspoon ground pepper
1 tablespoon fresh parsley, chopped
¼ teaspoon paprika

--lemon wedges


Preheat oven to 425 degrees. Butter 4 individual ovenproof gratin dishes, and set aside.

Rinse scallops, and thoroughly pat dry with paper towels. Place scallops in 4 prepared gratin dishes in a single layer. Combine the remaining ingredients in a small bowl, and brush over scallops. Combine the gratin ingredients in another small bowl, and sprinkle atop scallops. Lightly sprinkle each with fresh parsley, and paprika. Bake for 5 to 7 minutes, just until gratin topping starts to turn golden and scallops are opaque-do not overcook. Remove from oven, and place hot gratin dishes on 4 individual heatproof plates, with lemon wedges. – Enjoy!


Tips: I served mine with toasted and lightly buttered whole-wheat triangles, and a slice of watermelon along side for dessert ;-)  I too sometimes substitute out the french fried onions, with two strips of freshly browned crispy bacon broken into crumbles.

Also, if you are using larger 'sea' scallops, increase baking time to 10 to 12 minutes.

1 comment:

sandra said...

I just halved the recipe and made this for my husband and me for lunch...from beginning to end this excellent seafood dish only took 10 minutes time!


Related Posts Plugin for WordPress, Blogger...