Email to       

Recipe Categories: bobo3039's HOME PAGEAPPETIZERS BBQ BEVERAGES BlueCheeseDressings BREAD BREAKFAST BurgerVariations CAKESandPIES CANDY Canning CASSEROLES Chili Condiments COOKIES Copycat CROCKPOT DESSERTS Dips EGGS ETHNIC FISHandSEAFOOD FRUIT GardenProjects GiftsinaJar MakeYourOwn MARINADES MEATS PASTA PIZZA Potatoes POULTRY Quiche RecipeLinks RICE SALADandDRESSING SaladDressings SALSAS SANDWICHES SAUCES Sausage Smoker SNACKS SOUPSandSTEWS SpiceMixes Thanksgiving VEGETABLES VEGETARIAN Wings

Herb Scallops with Clam Linguine




Source of Recipe


orlandosentinel.com


List of Ingredients




2 tablespoons panko Japanese bread crumbs (see note)
1 pinch chopped parsley
1 teaspoon dried ranch seasoning
1 teaspoon Parmesan cheese
1 egg yolk
Splash of water
5 scallops, about 5 ounces
1 tablespoon all-purpose flour
3 tablespoons butter
1/4 teaspoon minced garlic
2 tablespoons clams
2 tablespoons clam juice
2 tablespoons white wine
4 ounces cooked linguine
2 ounces spinach
Salt and pepper to taste



Recipe



1. Heat oven to 400 F.

2. Mix parsley, breadcrumbs, ranch seasoning and Parmesan. Mix yolk with water.

3. Dust scallops in flour. Then coat scallops in egg mix. Cover scallops with bread-crumb mix. Place scallops in a greased baking dish. Cover each scallop with just a touch of melted butter and bake until light golden brown, about 12 minutes.

4. Saute garlic in butter. Add clams, clam juice and wine. Toss in pasta with spinach. Season with salt and pepper.

1 serving