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?


  1. good thing you didn't add those bread crumbs when I was home. :)

  2. Well, those look pretty good to me; but looks like Allison prefers them without the bread crumbs Dad....

  3. Joy, the trouble with kids you know :-)

    Seriously, Allison is allergic to sesame seeds. It is hard to find bread crumbs without them in the ingredient listing. When she was home for dinner the week before, I left the breadcrumbs off as we didn't have her non-allergic kind. I have since re-stocked with some so next time we can both get what we want, breadcrumbs without an allergic reaction!

  4. That picture is making me very hungry, Steve. Tonight and tomorrow night we're having corned beef and cabbage, so seafood will be on the top of my list for later this week.

  5. Brad, I hear you. Bought the boiled dinner fixins today. We'll do the corned beef, potatoes, carrots, and cabbage in water and Guinness!

    Alas, the scallops didn't leave much for leftovers. I think we'll do home made pizza on Friday.