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.
Blue Ribbon Recipe
What an easy way to cook scallops! The Hearts of Palm Sauce really added to the taste of this recipe. I can't wait to serve it to my seafood loving friends. This is a very tasty dish to serve on a special occasion. The Test Kitchen
4 Tbspsweet butter, unsalted
1 1/2 lbfresh or frozen sea scallops
1 tsponion powder
1 tsppaprika, sweet mild
1 tsporegano, dried
2 clovegarlic, minced
1/4 cparmesan cheese, freshly grated
1/4 cpanko bread crumbs
How to Make Baked Sea Scallops
- If 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.
- Preheat oven to 400 degrees F (200 degrees C), and place the rack in the middle position.
- Melt 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.
- Pour 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.
- Place the scallops in the dish, and evenly distribute them in rows and columns over the butter.
- Take 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.
- Sprinkle the mixture evenly over the scallops.
- Bake until scallops are firm; or until an instant-read thermometer reads 146f (64c) this will take about twenty minutes.
- How 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.
- Chef’s Note: Microwaving a scallop can cause it to explode… I HATE it when that happens.