Recipe: #24310
July 07, 2016
Categories: Dinner, Main Dish, Casseroles, Shellfish, Scallops, New England, Easy/Beginner Cooking, Quick Meals, Entertaining, Sunday Dinner, Weeknight Meals, Oven Bake, No Eggs, Wine, Make it from scratch more
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"This recipe comes from "The Keeper's House" which was formerly a lighthouse keeper's dwelling located on the west side of the Isle of Haute, Maine which is a small remote island off the states coast. The Keeper's House is now run as an inn and is well known for its dining room and food. They have been featured in food magazines and in newspapers. This recipe is typical Maine NewEngland fare that I love as much as I love the state of Maine. If you've never visited, please do and make sure you visit the coast (especially the DownEast/Acadia region), it's lovely. Source: Recipes from a very small Island"
Butter a shallow baking dish or four individual ramekins.
Place the scallops in the bottom of the dish(es) and drizzle the white wine over all.
In a bowl, toss the bread crumbs with the Parmesan cheese, garlic, chives, salt and pepper. Sprinkle over the scallops.
Melt the butter and stir in the parsley and lemon juice. Drizzle over the crumbs. (The casserole(s) can be made ahead and refrigerated for up to 4 hours.)
Preheat the oven to 400-degrees Fahrenheit.
Bake the casserole(s), uncovered, until the scallops are opaque and the crumbs are lightly browned, 15 - 20 minutes if made fresh, about 30 minutes if refrigerated. Garnish with lemon wedges and serve.
Just enough herbs, garlic & lemon to make the scallops interesting and not take away from their natural flavour. I measured out everything and had it all ready to assemble & cook. It took minutes to do the final steps.I didn't want to put the crumbs on the scallops until just before cooking.
Delicious scallops! Very easy to put together too. I ended up turning the broiler on at the end just to brown the crumbs up a bit. Thanks for sharing! Made for First Time Tag game.