Saturday, March 14, 2009

Breaded sea scallops ready for the broiler

I divided the sea scallops into three portions, three only to ensure a single level in each baking dish.

To each baking dish, I added a couple of tablespoons of white wine, a teaspoon of lemon juice, and topped it off with some Italian seasoned bread crumbs.

In the broiler for about 6-8 minutes and served directly to the plate.

Nicely done!

How do you like your scallops?