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meatless friday redesign These tender scallops with a buttery crumb topping will be on your table in less than 30 minutes. I don't know if I'd prepare fresh scallops this way, but I had some frozen scallops in my freezer and had already learned that frozen scallops don't sauté well. I was pleased that the scallops were done to perfection. "Meatless Friday: Baked Scallops" by Barb Szyszkiewicz (CatholicMom.com) Copyright 2020 Barb Szyszkiewicz. All rights reserved.[/caption]

Baked Scallops

Makes 4 servings 1 1/2 lb. sea scallops 1/2 cup seasoned bread crumbs (I used roasted garlic bread crumbs) 1/4 cup Parmesan cheese 4 tbsp butter, melted 2 tbsp olive oil 1/2 tsp kosher salt 1/4 tsp black pepper 1/4 tsp sweet paprika dash cayenne pepper (or more to taste) Defrost scallops completely according to directions on the package. Dry them with paper towels. Preheat oven to 400°F. Brush a bit of the olive oil on the bottom of a casserole dish. Place the scallops in the dish, leaving a bit of room between each one. Mix all remaining ingredients in a bowl, stirring until well combined. Spoon the bread crumb mixture onto the scallops. Bake 15 minutes until the topping is golden brown.

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Copyright 2020 Barb Szyszkiewicz