Baked Sea Scallops
Andy Anderson !
This recipe is surprisingly easy to put together, and if you want that added touch, check out my: Heart's of Palm sauce recipe... excellent.
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- 4 Tbsp
- sweet butter, unsalted
- 1 1/2 lb
- fresh or frozen sea scallops
- 1 tsp
- onion powder
- 1 tsp
- paprika, sweet mild
- 1 tsp
- oregano, dried
- 2 clove
- garlic, minced
- 1/4 c
- parmesan cheese, freshly grated
- 1/4 c
- panko bread crumbs
1If you want a great sauce that fits this recipe to a tea, then check out my Hearts of Palm sauce recipe... I got it from a German chef who lived on Grand Cayman Island.
2Preheat oven to 400 degrees F (200 degrees C), and place the rack in the middle position.
3Melt the butter in a small butter warmer, small saucepan, or you could always nuke it in the microwave.
Chef's Note: We all use the microwave for a variety of purposes; however, when you use it to melt butter, slow is the way to go... a low setting for about 3 minutes.
4Pour the melted butter into a casserole dish; something around two quarts is perfect.
Chef's Note: Since you will be using this dish for presentation, if you have something nice... use it.
5Place the scallops in the dish, and evenly distribute them in rows and columns over the butter.
6Take the breadcrumbs, onion powder, paprika, oregano, minced garlic and parmesan cheese, and combine in a small mixing bowl.
Chef's Note: You best tools for doing this are your hands... that way you can break up any lumps.
7Sprinkle the mixture evenly over the scallops.
8Bake until scallops are firm; or until an instant-read thermometer reads 146f (64c) this will take about twenty minutes.
9How to Tell if a Scallop is Fresh
Look: A good scallop will be cream colored or light beige. Scallops that are tinged with pink are too old and should be avoided.
Moisture: Good scallops will be relatively dry. Scallops sitting in liquid are past their prime. Avoid Scallops that are sitting in a milky liquid.
Smell: Fresh scallops have a slightly sweet aroma. Bad scallops smell like sulfur or ammonia.
Touch: A fresh scallop will be firm to the touch. Scallops too old to eat are soft and slimy.
10Chef’s Note: Microwaving a scallop can cause it to explode… I HATE it when that happens.