Ingredients: |
Ingredients: 4 Tbsp sweet butter, unsalted
1 1/2 lb fresh or frozen sea scallops
1 tsp onion powder
1 tsp paprika, sweet mild
1 tsp oregano, dried
2 clove garlic, minced
1/4 c parmesan cheese, freshly grated
1/4 c panko bread crumbs
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Directions: |
Directions:1. 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.
2. Preheat oven to 400 degrees F (200 degrees C), and place the rack in the middle position.
3. 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.
4. 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.
5. Place the scallops in the dish, and evenly distribute them in rows and columns over the butter.
6. 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.
7. Sprinkle the mixture evenly over the scallops.
8. Bake until scallops are firm; or until an instant-read thermometer reads 146f (64c) this will take about twenty minutes. |
This recipe for Baked Sea Scallops is from