Baked Herb Scallops
Recipe: #23990
June 07, 2016
Categories: Scallops, Appetizers, New England, Oven Bake, No Eggs, Herbs, more
"As I've said B4, we love & eat a lot of seafood here in Iceland. In fact, we're now eating seafood for 50% of our meals & filling in w/other meat meals (usually meat bought on-sale). My grandparentsdotcom Newsletter has been the source of some of my most-favored recipes over the yrs & I think this recipe for scallops shared w/us from the FRESH FISH COOKBOOK by Jennifer T. Thompson will soon join that group of faves. My only issue w/the recipe is that JTT sees 4 oz of scallops as a dinner portion, but that wouldn't be the case at our house, esp when we entertain family or friends. I see this dish as an ideal starter course, but you can decide this for yourself. ENJOY!"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (154.5 g)
- Calories 255.8
- Total Fat - 12.5 g
- Saturated Fat - 4.7 g
- Cholesterol - 48.2 mg
- Sodium - 744 mg
- Total Carbohydrate - 19.9 g
- Dietary Fiber - 0.9 g
- Sugars - 4.1 g
- Protein - 15.8 g
- Calcium - 29.4 mg
- Iron - 1.5 mg
- Vitamin C - 2.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 450F. Brush an 8-in square glass baking dish w/a bit of the butter & spoon the scallops into the dish in a single layer. Season well w/salt & pepper.
Step 2
Melt the remaining butter in a sml skillet over med heat. Add the garlic & saute for 1 min. Add the breadcrumbs & stir until they start to brown (4-6 min).
Step 3
Toss in the parsley, chives & tarragon. Stir to combine & spoon the crumbs on top of the scallops. Dust smoked paprika over the top & bake until the scallops are opaque (about 13 min). Serve immediately.
NOTE FROM ME - All of us know it's better to use fresh herbs vs dried herbs, but I don't always enjoy that luxury so I have given you the liberty of using dry herbs as I may have to do on occasion
Tips
- No special items are required
1 Reviews
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