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Baked Bay Scallops With Lemon Garlic Cream

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“By Chef Alison Ladman and published in my local paper. I have not tried this yet, but it sounds good and easy and makes two servings.”
READY IN:
30mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small bowl, combine the panko, butter, a pinch of salt and the Parmesan. In another small bowl, combine the thyme, garlic, lemon zest, a large pinch of pepper and the cream.
  2. Divide the bay scallops between two individual gratin dishes. Pour half the cream mixture over each dish, then sprinkle each evenly with the panko mix. At this point, the scallops can be wrapped and refrigerated for up to 24 hours or baked immediately.
  3. Preheat oven to 400 degrees. Place the gratin dishes on a baking sheet and bake for 8 to 10 minutes, or until cream is bubbling all over and the crumbs are browned.

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