Gotta Bake Scallop

Hubby is celebrating today. He adores all sorts of seafood, and scallops are at the top of his lengthy list. Until I met him, I had never eaten a scallop, let alone cooked one. You might say we have managed to broaden each other’s horizons over the years.

Today is National Baked Scallop Day. I suppose that since today is Tuesday, I should have created a Mexican inspired dish instead of something with an Italian influence. That’s okay, my weekly “Themes” are merely suggestions when I get stuck. Besides, we’re both fans of Italian foods, so I know Hubby will be happy. However; on nights such as this, it means Kiddo will either warm up leftovers or have something delivered. Anytime I make a meatless supper, he tends to head for the hills. There are some exceptions, but scallops aren’t one of them. What can I say? The kid doesn’t know what he’s missing!

You know, with a light yet elegant supper such as this, I might just need to break out the good china, and declare this our Valentine’s Day. Hey, better late than never, right? Hum, I wonder if I can talk Hubby into sending me flowers.

Breaded Italian Scallops
3 Shallots
1/4 cup Parsley
1 Lemon
2 lbs Large Sea Scallops (U-10/15)
3/4 cup White Wine
1/4 cup Lemon Juice
6 tablespoons Butter
2-1/2 tablespoons Flour
3/4 cup fine Italian Breadcrumbs

Note: Whenever possible, buy dry-packed scallops, preferable sustainable diver harvest. This are more expensive, but worth the extra money. Dry packed means your aren’t paying for water, and diver harvest is better for the environment. As for the breadcrumbs, if you cannot find fine Italian Breadcrumbs, buy plain breadcrumbs, add dried Italian Seasoning and run through a food processor for a fine grain.

Heat oven to 400-Degrees.

Peel and finely mince shallots. Set aside. Snip parsley, mince for a garnish and set aside. Cut lemon into quarters, set aside.

Place scallops in a medium sauté pan over medium-high heat. Add the wine and lemon juice. Bring to a boil; reduce heat to simmer. Cover the pan with a tight fitting lid and simmer for exactly 4 minutes.

Transfer the scallops to a large casserole dish using a slotted spatula, arrange in a single layer. Pour cooking liquid into a container to reserve for later.

Melt 3 tablespoons butter into the now empty sauté pan over medium heat. Scatter shallots into the pan, cook until softened, just a few minutes. Slowly sprinkle the four over the butter-shallot mixture; stir to combine. Let cook for a few minutes to avoid that raw flour taste. Add reserved cooking liquid to the pan, whisking vigorously. The moment the sauce thickens, remove from heat. Pour sauce over the scallops in the casserole dish. With a spoon, gently stir to coat scallops in the sauce.

Sprinkle breadcrumbs over the scallops. Cut remaining 3 tablespoons butter into small cubes, place on top of the breadcrumbs randomly.

Bake in the heated oven for 15 minutes, until sauce is bubbly and the top is lightly browned.

Remove from oven, garnish with parsley and serve with lemon wedges. This dish is amazing with an Arugula Salad, warm bread and a crisp White Wine.

Inspired by Simple Recipes Easy Baked Scallops

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