For those of you who have been following our blog for a few years now, it’s no secret how much I love seafood! Growing up on Long Island enabled me to eat fresh seafood on a regular basis and if I ate nothing else on the planet BUT seafood I would never complain.
So you have to trust me when I say …. If my website were to crash and burn tomorrow and you only have time to save and print ONE recipe ….
LET THIS BE THE ONE!!!!
These scallops are
- so tender,
- so juicy,
- so filled with garlic and butter flavor you won’t be able to stand it!!
The scalloped are baked at a high temperature so the breadcrumbs get all crispy and crunchy on the corners…. ooohhh!!! I am telling you this is one on my FAVORITE Entrees of all time!
If you are looking for a dish to impress your guests I would highly recommend this one. It comes together in less than 10 minutes and you can pair it with a nice big salad, a baked potato and asparagus (just my suggestion 🙂 )
I use the big, wild sea scallops for this recipe. I cut them into fours just so they cook faster. I like sea scallops as an Entrée better than the little bay ones. But you can use either one really.
Here is the difference between the sea scallops and bay scallops if you aren’t that familiar with them. Sea scallops are almost 4 times as big. They are meatier, firmer and I personally like them better.If you don’t want scallops as the main entrée, you can always get the smaller bay scallops and serve them as an appetizer.
I would also highly recommend starting your dinner with this delicious Crab Bisque Soup, Can I just tell you? This is a dinner that is so easy to make and will give an amazing impression on your guests!
Recipe Source: HappilyUnprocessed.com
I used all organic ingredients when making this, and hope you do too! 🙂