Living in Kansas, fresh seafood can be hard to come by. Luckily, frozen scallops aren't. This dish offers an "East Coast" taste to those of us in the Midwest.
- 3 tablespoons butter, divided
- 3/4 teaspoon lemon juice
- 1/2 teaspoon minced chives
- 1/4 teaspoon dried parsley flakes
- 1/8 teaspoon garlic salt
- 1/8 teaspoon dried tarragon
- Dash pepper
- 1/2 to 3/4 pound fresh or frozen sea scallops, thawed
- 2 tablespoons dry bread crumbs
- In a small saucepan, melt 2 tablespoons butter. Stir in the lemon juice, chives, parsley, garlic salt, tarragon and pepper.
- Place scallops in a greased 1-qt. baking dish. Pour butter mixture over scallops. Melt remaining butter and toss with bread crumbs; sprinkle over scallops.
- Bake, uncovered, at 350° for 20-25 minutes or until scallops are opaque and topping is lightly browned. Yield: 2 servings.
Originally published as Simple Herbed Scallops in Cooking for One or Two Cookbook 2003, p213
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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