Thursday, March 26, 2009

easy weeknight dinner: baked sea scallops

Baking has become my favorite way to prepare seafood. Some years ago, I discovered Marcella Hazan's various baked fish recipes and wondered to myself why I ever bothered doing this any other way. Shoving your seafood in the oven in a lovely sea of butter or oil or whatever is tasty frees you up to concentrate on more important matters, like getting dessert ready.

So this simple recipe for baked sea scallops is scampi-inspired, easy, delicious, fairly healthy, and quick. Serve over some whole wheat orzo, rice, or with a simple salad. Recipe after the jump:


1 lb large dry sea scallops, patted dry with paper towels
4 tablespoons butter, melted
5 cloves garlic, minced
2 shallots, minced
3 pinches ground nutmeg
salt and pepper to taste
1/3 cup bread crumbs
2 tablespoons olive oil
1/4 cup chopped parsley
lemon wedges for garnish

Preheat oven to 425. Place scallops, melted butter, garlic, and shallots in a bowl. Season with nutmeg, salt, and pepper. Stir gently to combine. Transfer to a casserole dish. In a separate bowl, combine bread crumbs and olive oil. Sprinkle on top of scallops. Bake in preheated oven until crumbs are brown and scallops are done, about 11 to 14 minutes. Top with parsley, and serve with lemon wedges on the side.

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