Scallops-Harborside Style

Name: Scallops-Harborside Style
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Yield: 4 serving(s)
Ingredients: 1 lb fresh bay scallops (frozen are fine if fresh are not available) or 1 lb sea scallops (frozen are fine if fresh are not available); 4 tablespoons butter, melted; 2 tablespoons dry sherry; 1/3 cup soft cracker crumbs or 1/3 cup breadcrumbs; 1 dash garlic salt; 1/8 teaspoon paprika; 1/8 teaspoon dry mustard (optional); lemon wedge

Submitted by Alan in SW Florida

"This is a very basic recipe for broiled scallops that came from "Jimmy's Harborside Restaurant" in Boston years ago. Quick and easy to prepare. Serve with rice pilaf or couscous and spinach or "something green." Makes a pretty plate and is delicious. You could substitute shrimp for the scallops."

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Ready In:: 22mins
Ingredients:: 8
Serves:: 4

ingredients

1 lb fresh bay scallops (frozen are fine if fresh are not available) or 1 lb sea scallops (frozen are fine if fresh are not available)
4 tablespoons butter, melted
2 tablespoons dry sherry
¹⁄₃ cup soft cracker crumbs or 1/3 cup breadcrumbs
1 dash garlic salt
¹⁄₈ teaspoon paprika
¹⁄₈ teaspoon dry mustard (optional)
Garnish
lemon wedge

directions

Preheat broiler. Place rack 4 to 5 inches from heat source.
If you are using large sea scallops, slice horizontally through center.
Add sherry to the melted butter. Put 2 tablespoons of the butter/sherry mixture in shallow baking pan and arrange scallops in single layer.
Combine crumbs and seasonings and sprinkle over the scallops. Drizzle remaining butter/sherry mixture over the scallops.
Broil about 5 to 7 minutes.
Serve hot with lemon wedges.
Serves 3 or 4 as a main course, 6 to 8 as an appetizer.

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RECIPE SUBMITTED BY

Alan in SW Florida

212

<p>I recently celebrated my 19th anniversary living in SW Florida. I moved here from Massachusetts, just north of Boston. As much as I miss family back home, I truly love living here - the beaches, the tropical beauty, the people, and the weather (except the hurricanes!). Everyday is just another day in Paradise. I work at the new international airport here in Fort Myers. I have an opportunity to meet many different and interesting people from around the world. I've had an interest in cooking since I was a little boy, following my grandmother around the kitchen. Since I wasn't blessed with any artistic or musical talent, I think cooking was my way of being creative. My passion is my family and friends. My second passion is cooking for them. My favorite way to entertain is informally...brunches, cookouts, and small dinner parties. Just relaxing, enjoying each other's company, some good food and drink, and a little fun are the only rules of the house.</p>

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