| Good Morning, Friday September 10, 2010 8:34 am |
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Baked Scallops with Herbed Breadcrumb Topping
12 oz bay scallops
2 T (1/4 stick) butter
1 C fresh breadcrumbs
1 large garlic clove, minced
2 T chopped fresh parsley
1 T chopped fresh tarragon
lemon wedges
t = teaspoon
T = tablespoon
C = cup
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Preheat oven to 450°F. Melt butter in heavy skillet. Brush 10 inch diameter glass pie dish with some butter. Place scallops in single layer in prepared dish. Sprinkle with salt and pepper. Add breadcrumbs and garlic to remaining butter in skillet. Stir over medium heat until crumbs are crisp, about 5 minutes. Mix in parsley and tarragon. Top scallops with crumb mixture.
Bake scallops until topping is golden and scallops are opaque in center, about 10 minutes. Serve with lemon wedges.
Orzo pilaf and stewed tomatoes immered with sliced fennel bulb are nice side dishes. Classic chocolate mousse is the perfect finish.
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