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Saturday, March 12, 2016

Baked Scallops

Baking dish or pan with a layer of rock or ice cream salt.
Have ready your empty scallop shells or ramekins, brush with melted butter.
Preheat oven to 350-375°
1-pound scallops, rough chopped (drain the scallops but save the liquor in case you need to add some to the pan
1 celery rib, minced
About ¼ green and red pepper, minced
3-4 green onions, chopped
Pinches of Phillips seafood seasoning
A couple of dashes of hot sauce
1 teaspoon lemon zest and juice of ¼ of a lemon.
3-4 tablespoons butter
Salt and pepper or Jane’s seasoning
Seasoned or unseasoned panko crumbs
Sauté vegetables in a tablespoon or so of butter until soft, remove (pan juices and all) to a small bowl.  Heat about 2 tablespoon of butter until it sizzles and toss in the chopped scallops for a quick sauté, about 2 minutes, turn scallops in the pan (they should be under done).  Add the vegetables and zest/lemon juice back to the pan off heat and gently mix.
Using a slotted spoon add scallops to prepared shells.  Once you settle them into the baking dish, you can add some of the pan juices, but do not add too much.   Add panko crumbs to each and drizzle with melted butter and finally a light dusting of seafood seasoning.  Bake for 10 to 12 minutes or until golden.  Serve with extra lemon wedges and hot sauce.

recipe source here

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