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What's For Dinner? v17.30 -- Baked Bay Scallops [1]

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Date: 2023-01-28

I think Joan called these “stuffed” scallops because of the seasoned breadcrumbs; you can do pretty much the same thing with shrimp or prawns. If you have ramekins the right size you can bake individual portions, or just put everything in one dish like I did.

Bay Scallops Casserole

from mydelicousblog — for 4

1 lb. bay scallops (or more, I served 6 oz portions)

⅛ - ¼ c. dry white wine

8 Tb. unsalted butter

1 bay leaf

1 clove garlic, minced

½ c. Panko bread flakes

Zest of 1 lemon

2 Tb. olive oil

Juice of ½ lemon

⅛ tsp. kosher salt

dash freshly ground black pepper

2 Tb. minced fresh parsley (for serving)

Lemon wedges (for serving)

Heat oven to 375 degrees.

Rinse scallops and gently pat dry with a paper towel. Place equal amounts of scallops in serving dish(es)*. Sprinkle with a dash of kosher salt. If using small ramekins, spoon 1-2 tsp. wine over each dish. If using a larger casserole dish, pour wine over entire amount of scallops. Set aside.

Add butter, bay leaf and garlic to a small saute pan. Heat over low for a few minutes to melt butter and allow the bay and garlic to add flavor. Turn off heat and allow to cool. When the butter is moderately cool, spoon an equal amount over each dish of scallops (or one larger casserole, if using).

In the same saute pan, combine Panko, lemon zest & juice, olive oil, salt and pepper over medium heat. Keep stirring so the mixture browns (this should take a few minutes). Turn off heat and spoon mixture over scallops.

Place ramekins (or casserole dish) on a baking sheet. Place in oven and cook for about 10 minutes. Remove from oven, sprinkle with lemon and minced parsley and serve.

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Tonight I’m going out for food and then a basketball game. What’s for dinner at your place?

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