Baked Scallops

"This is another recipe that I clipped from the newspaper in 1984, which was attributed to then New York State Assemblyman George J. Hochbrueckner, who later was elected to Congress. I made this numerous times, serving it over rice, and always enjoyed the mild flavors. It is quick and delicious!"
 
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photo by Baby Kato photo by Baby Kato
photo by Baby Kato
Ready In:
20mins
Ingredients:
8
Serves:
4
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ingredients

  • 2 12 tablespoons unsalted butter
  • 14 cup breadcrumbs (I use fresh)
  • 1 lb bay scallop, rinsed and patted dry
  • 12 lemon, juice of
  • salt & freshly ground black pepper, to taste
  • 1 teaspoon chopped chives or 1 teaspoon chopped green onion, ends
  • 12 cup heavy cream
  • 4 slices bacon, fried crisp and crumbled
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directions

  • In a small skillet, over medium heat, melt 1/2 T. butter. Stir in the breadcrumbs. Cook, stirring constantly, until golden, about 4 minutes. Remove from heat; reserve.
  • Place 2 T. butter in a shallow baking dish. Place in a preheated 400 degree oven until butter melts.
  • Remove baking dish from oven. Add scallops to the dish. Sprinkle with lemon juice, salt and pepper to taste, and the chopped chives. Toss until well coated. Drizzle cream over top. Sprinkle with reserved bread crumbs. Bake until bubbly and scallops are cooked through, 8-10 minutes. Sprinkle with crumbled bacon. Serve with rice.

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Reviews

  1. Thank you for sharing this lovely recipe Jackie. I love that the scallops were the star of the dish. It was quick and easy to make with wonderful results. We really enjoyed the scallops prepared this way. Tender, juicy and flavorful. Made for CQ3 - New York
     
  2. Good and simple to make. I thought it could have used something to kick it up a notch (maybe some tabascio), but good as it is. Thanks for sharing!
     
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RECIPE SUBMITTED BY

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
 
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