Ingredients:
12 Fresh Cleaned Medium to Large Scallops On The Half Shell, Coral Intact If Possible
3/4 Cup Chopped Ripe Tomatoes
2 Large Garlic Cloves, Finely Minced
4 Tablespoons Lemon Juice
3 Tablespoons Finely Chopped Parsley
4 Tablespoons Olive Oil
Salt & Pepper
1 1/3 Cups Dry Breadcrumbs
4 Tablespoons Butter, Diced
Directions:
Preheat broiler to 450 degreesF.
Place a rack in the center of the oven.
In a small bowl, mix together the tomatoes, garlic, lemon juice, parsley, olive oil, salt and pepper.
Drizzle this mixture over the scallops.
Place the scallops on a foil lined baking sheet and place on the center rack.
Broil 5 to 6 minutes.
Scatter the breadcrumbs over the scallops, then top with the diced butter.
Broil for an additional 5 minutes, or until the scallops are tender and the crumbs are golden brown.
Serve immediately.
12 Fresh Cleaned Medium to Large Scallops On The Half Shell, Coral Intact If Possible
3/4 Cup Chopped Ripe Tomatoes
2 Large Garlic Cloves, Finely Minced
4 Tablespoons Lemon Juice
3 Tablespoons Finely Chopped Parsley
4 Tablespoons Olive Oil
Salt & Pepper
1 1/3 Cups Dry Breadcrumbs
4 Tablespoons Butter, Diced
Directions:
Preheat broiler to 450 degreesF.
Place a rack in the center of the oven.
In a small bowl, mix together the tomatoes, garlic, lemon juice, parsley, olive oil, salt and pepper.
Drizzle this mixture over the scallops.
Place the scallops on a foil lined baking sheet and place on the center rack.
Broil 5 to 6 minutes.
Scatter the breadcrumbs over the scallops, then top with the diced butter.
Broil for an additional 5 minutes, or until the scallops are tender and the crumbs are golden brown.
Serve immediately.
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