Lately I’ve been wanting to become a little more adventurous when it comes to cooking seafood. And here, I’m using “adventurous” a little loosely. What I really mean is, I’ve been wanting to branch out a bit and try cooking something other than shrimp. You can see that I did that here, with the baked salmon. This time I dug some frozen scallops out of the freezer and had a go with them.
I found this recipe on blogchef.net.
- 4 tbs butter, melted
- 1 1/2 lbs bay scallops, rinsed, drained, and patted dry
- 1/2 cup breadcrumbs
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp dried parsley
- 3 cloves garlic, minced
- 1/4 cup parmesan cheese
- fresh parsley, chopped (optional)
Preheat the oven to 400 degrees F.
Pour the melted butter into an 8 x 8 inch baking dish. Place the scallops, in a single layer, in the dish as well.
In a small bowl, combine the bread crumbs, onion powder, garlic powder, paprika, dried parsley, and parmesan cheese. Sprinkle this mixture over the scallops, evenly.
Bake for 20 minutes, or until the scallops are firm. Garnish with fresh parsley.
This is optional, but these scallops are really good on top of some pasta. I used thin spaghetti, and made a scampi-type sauce. Toss and eat.