Ggs Scallops Fenton Recipes
GG'S BAKED SCALLOPS
How can you go wrong with scallops, seasoned bread crumbs, I prefer Italian croutons, crushed, garlic and fresh grated Parmesan cheese. UMMMM
Provided by Gloria 15x
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish.
- Combine the bread crumbs, onion and garlic powder, paprika, parsley, garlic and Parmesan cheese.
- Sprinkle this mixture over the scallops.
- Bake in the oven until scallops are firm, and bread crumb mixture is lightly browned,about 15 minutes.
BUTTERY SCALLOPS WITH LEMON AND HERBS
Simple and very speedy, this dish shows off the sweetness and delicacy of fresh sea scallops, seasoned with only lemon, garlic, herbs and a sprinkle of red-pepper flakes. A little butter gives it a touch of richness, while the grated lemon zest adds brightness and a jolt of acid. You can serve this with a big green salad for a light meal, or over buttered noodles or mashed potatoes for something more substantial.
Provided by Melissa Clark
Categories quick, seafood, main course
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Season scallops lightly on both sides with salt and pepper.
- Heat a large, preferably nonstick skillet over medium-high. Add 3 tablespoons butter and let melt. Place seasoned scallops in the pan in a single layer without touching. (Do this in batches if necessary, using another tablespoon of butter if needed for the second batch.) Cook without moving until bottoms are golden brown, 3 minutes.
- Flip the scallops and add another tablespoon of butter to the pan. Stir in garlic and thyme, and cook until the garlic is fragrant, about 1 minute longer.
- If you took any of the scallops out of the pan to cook them in batches, put them back in now. Pour lemon juice on top of all the scallops, sprinkle with the lemon zest, and toss everything gently to combine.
- Transfer scallops to serving plates and sprinkle red-pepper flakes on top. Garnish with chopped soft herbs and lemon wedges, and serve immediately.
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