DELICIOUS BAKED SCALLOPS /SCALLOP SAUCE
List of Ingredients
- 1/2 POUND CLEANED SEA SCALLOPS
- 2 TABELSPOON OLIVE OIL
- 1/2 CUP PLAIN BREAD CRUMBS
- 1/2 TEASPOON SALT
- 1/4 TEASPOON WHITE PEPPER
- 1 TABLESPOON FINELY CHOPPED FRESH PARSLEY
- 1 TABLESPOON FINELY CHOPPED FRESH BASIL
- 2 TABLESPOONS FRESHLY GRATED PARMESAN CHEESE
- **************SCALLOP SAUCE************
- 2 TABLESPOONS OLIVE OIL
- 1 TABLESPOON MINCED SHALLOTS
- 1 TABLESPOON MINCED GARLIC
- 1/2 CUP WHITE WINE
- SALT AND WHITE PEPPER TO TASTE
- 1 TEASPOON CURRY POWDER
- 1 MEDIUM DICED TOMATO
- 1 TABLESPOON UNSALTED BUTTER
Instructions
- ****************SCALLOP SAUCE******************
- HEAT OLIVE OIL IN A MEDIUM SIZED SKILLET OVER MEDIUM HEAT, SAUTE SHALLOTS AND GARLIC UNTIL TRANSLUCENT. ADD WINE AND CONTINUE COOKING OVER MEDIUM HEAT UNTIL THE SAUCE IS REDUCED BY ABOUT A THIRD.
- SEASON WITH SALT AND PEPPER, STIR IN CURRY POWDER AND CONTINUE COOKING UNTIL IT REDUCES A BIT MORE. ADD TOMATO AND MIX WELL, FOLD IN BUTTER.
- PREHEAT OVEN TO 350°.
- IN A SMALL BOWL, TOSS SCALLOPS WITH OLIVE OIL UNTIL WELL COATED.
- IN A MEDIUM SIZE BOWL, MIX BREAD CRUMBS WITH REMAINING INGREDIENTS, MIXING WELL.
- COAT THE SCALLOPS WITH THE BREAD CRUMB MIXTURE AND TRANSFER TO A BAKING DISH. BAKE UNTIL COOKED THROUGH, ABOUT 8 TO 10 MINUTES.
- DIVIDE THE SAUCE BETWEEN 2 TO 4 PLATES AND DIVIDE THE SCALLOPS AND PLACE ON TOP OF SAUCE.
|
Â
Â
Â
|