Scallop Bake
"Nice quick scallop recipe, looks great"
- Ready In:
- 17mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 1 lb scallops, if large cut in half
- 1⁄2 cup 2% low-fat milk
- 2 tablespoons fresh lemon juice
- 2 tablespoons butter
- salt
- pepper
- 1⁄3 cup green onion, chopped
- 1⁄4 cup dry breadcrumbs
- 1⁄3 cup parmesan cheese, grated
- 1 teaspoon thyme
directions
- Soak the scallops in milk for 10 minutes, drain& dry well.
- Heat oven to 450 degrees F.
- Put scallops in a baking dish just large enough to hold them in a single layer.
- Sprinkle with lemon juice and dot with butter.
- Season with salt& pepper.
- Bake for apprx 5 minutes or until the scallops are opaque.
- Meanwhile mix the crumbs, green onions, thyme and cheese together.
- Sprinkle over the scallops broil for apprx 2 minutes or until the crumbs& cheese are golden.
- Cool before serving.
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Reviews
-
Scallops baked with lemon and butter, topped with a mixture of green onions, thyme, bread crumbs and Parmesan and then browned under the broiler. A delicious combination of sweet scallops enhanced with lemon juice and a savory crumb topping. The recipe is missing a step as to when to add the green onions, but it seemed logical to use them to top the baked scallops before adding the crumb mixture. The next time, I won't soak the scallops in milk, I think they lost a bit a flavor as a result. Thanks Bergy, this goes to the top of my list for scallop recipes. -
This was delicious! I did not soak in the milk, per the previous members comments it didn't seem necessary. I used panko bread crumbs...I did have to bake a little longer, but not much. I served with Vegetable Orzo. Mmmm! -
WEll, i'm eating these as we speak and they are great. I love the flavor and so do my kids. I left out the thyme though. Thanks -
The scallop falvor was fantastic, their texture enhanced by the lemon juice and their flavor enhanced by both the lemon juice and grren onions. The green onions are a must here. This dish was very simple to make. I didn't soak the scallops at all. This is simply the best scallop dish i've tasted in a very long time, and i grew up by the sea. Great Job!
RECIPE SUBMITTED BY
Bergy
Small town in the Okanagan, B.C.
On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine.
I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help.
My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods.
I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England!
In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging.
Here are a few of my photos
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