I was shopping at the other day when I came upon a bag of bay scallops. I was taken back to my days growing up in Florida when my family used to go to our favorite seafood restaurant. I would love to order the broiled bay scallops, scampi style. They were so good. I decided to recreate the dish of my childhood.
I've actually never bought this particular bag of frozen scallops. I rarely buy scallops because I can't find fresh bay scallops around this area. However, these were actually very good. They were only $5, too. So this meal is a very economical dish that can be prepared any night of the week. It's also a fancy appetizer that will impress your company. I decided to serve the scallops with pasta, but my second choice would have been wild rice.
1 package frozen bay scallops
3 garlic cloves, minced
1/8 cup white wine
3 tbsps. butter
2 tbsps. of fresh lemon juice
¼ cup panko bread crumbs
2 tbsps. butter, softened
1 tbsp. fresh parsley, chopped
Angel hair pasta
1. Thaw scallops and pat dry with a paper towel.
2. Place scallops in baking dish and top with the garlic, wine, butter and lemon juice.
3. Sprinkle with a little dash of paprika.
4. Mix the softened butter, panko bread crumbs and parsley together and sprinkle on top of the scallops.
5. Place the dish in the top rack of the oven and turn to broil.
6. Broil for approximately 10 minutes or until the scallops and bread crumbs have browned.
7. Serve with cooked pasta or rice.
Stay safe and eat great, Canton.