Baked Scallops Scampi Style
Scampi has becomes a blanket term in the U.S. to cover a variety of sauces usually with butter and garlic. In this recipe that serves as a base for a delicious sauce that accompanies the scallops. This recipe will serve 2-4 persons if making more simply multiply the amounts of the ingredients.
Ingredients for Baked Scallops Scampi Style
- large Scallops – 8 oz. per person (approximate)
For the Sauce
- ¼# unsalted butter
- Juice of 1 lemon
- 5-6 Cloves of garlic finely chopped
- ¼ cup dry white wine
- 3-4 Tbsps chopped Chives
- 1-2 Tbsps Capers
For the Breading
- ¼ cup panko bread crumbs
- ¼-½ cup plain or flavored bread crumbs
- ¼ cup grated Parmesan cheese
- 2-4 Tbsps Olive oil
- fresh chopped parsley for garnish
Directions for Baked Scallops Scampi Style
Preheat oven to 425º
In a sauce pan place the butter, lemon juice,garlic, white wine, chives and capers and on low heat melt.
In a bowl place the bread crumbs and parmesan and stir to combine. Just before cooking add the olive oil and stir so that all the crumbs are moistened.
Arrange the scallops in a pan large enough to accommodate them in a single layer or place in individual ramekins in a single layer, spoon some of the butter around the pan so that it comes about 1/3 of the way up the scallops. Sprinkle the breading over the top. Place in the top 1/3 of the oven but not on the highest rack setting.
Bake for 15-18 minutes, then turn on the broiler and broil for 1-2 minutes to brown the breading well.
.Remove from the oven plate and sprinkle the chopped parsley over the scallops.
Serve the extra butter on the side.
Here are a few items to help make this recipe:
http://www.amazon.com/BIA-Cordon-Bleu-Cr%C3%A8me-Br%C3%BBl%C3%A9e/dp/B0000VLG9S/ref=as_li_ss_tl?ie=UTF8&keywords=8%20oz%20oval%20ramekins&qid=1465485359&ref_=sr_1_2&s=home-garden&sr=1-2&linkCode=ll1&tag=rantsravesa06-20&linkId=29e5efb4e7bea8a3f744eb9a28a7370a
http://www.amazon.com/Professional-Grade-Stainless-Butter-Melting/dp/B01CMD7HDA/ref=as_li_ss_tl?ie=UTF8&keywords=calphalon%20butter%20pot&qid=1465485485&ref_=sr_1_3&s=home-garden&sr=1-3&linkCode=ll1&tag=rantsravesa06-20&linkId=6da890ad01714bfd598983f1ec452414
Oh NO! I thought, another “surf” sans the “turf”. but they were actually quite tasty. 5 paws for the effort, but a little roast beef would really moooooove me.
Ingredients
- large Scallops - 8 oz. per person (approximate)
- For the Sauce
- ¼# unsalted butter
- Juice of 1 lemon
- 5-6 Cloves of garlic finely chopped
- ¼ cup dry white wine
- 3-4 Tbsps chopped Chives
- 1-2 Tbsps Capers
- For the Breading
- ¼ cup panko bread crumbs
- ¼-½ cup plain or flavored bread crumbs
- ¼ cup grated Parmesan cheese
- 2-4 Tbsps Olive oil
- fresh chopped parsley for garnish
Instructions
- Preheat oven to 425º
- In a sauce pan place the butter, lemon juice,garlic, white wine, chives and capers and on low heat melt.
- In a bowl place the bread crumbs and parmesan and stir to combine. Just before cooking add the olive oil and stir so that all the crumbs are moistened.
- Arrange the scallops in a pan large enough to accomodate them in a single layer or place in individual ramekins in a single layer, spoon some of the butter around the pan so that it comes about 1/3 of the way up the scallops. Sprinkle the breading over the top. Place in the top 1/3 of the oven but not on the highest rack setting.
- Bake for 15-18 minutes, then turn on the broiler and broil for 1-2 minutes to brown the breading well.
- .Remove from the oven plate and sprinkle the chopped parsley over the scallops
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