Okay, just deal with the fact that I'm blogging a lot about food this summer. For one thing, I've got more time to devote to cooking and to thinking about what I'm going to cook. I have time to go to the shops every day to get fresh ingredients, and the seafood here is cheap and plentiful. My foodie leisure time may have culminated on Saturday night when I created a scallop dish that causes angels to weep with joy, lobsters to hang their heads in shame, and zombies to reconsider their fondness for brains. We had this small casserole with fresh Italian bread, an arugula salad, and a Gavi that KK purchased for us when she was visiting.
Beth's Scallop Pseudo-Casserole
3/4-1 lb fresh scallops
4-6 Tbsp melted butter
1-2 Tbsp good olive oil
2 cloves minced garlic
sea salt and fresh pepper
2 slices of white sandwich bread in small dice
a few Tbsp finely shredded Piave cheese (optional)
Drizzle enough butter and olive oil into a small casserole dish to cover the bottom. Arrange scallops in the dish. Sprinkle with garlic, salt, and pepper. Top with breadcrumbs. Drizzle a few more Tbsps butter over crumbs. If desired, sprinkle the cheese on top.
Bake at 425 degrees for 13 minutes (more or less depending on scallop size--mine were medium). Allow to sit a few minutes prior to serving. This makes enough for an entree for two or an appetizer for four.
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I highly recommend this recipe. As just recently established fans of seafood, especially scallops, my husband and I enjoyed this dish very much. I'm glad you posted the recipe, as I plan on having him make it often in the future! Thanks once again for having us over to dinner on Thursday. We hope to return the favor soon. - A & J
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