Page 52 - Indulgence
P. 52
Fresh Herb and Garlic Baked Sea Scallops
This decadently rich herb and garlic scallop dish will be outstanding when
matched with most dry white wines. Consider pairing with a dry white wine
made from Chardonnay, Sauvignon Blanc, or Pinot Grigio grapes. Dry versions of
white wine made from Gewurztraminer and Riesling grapes also harmonize well.
16 sea scallops, rinsed well and drained
5 tablespoons butter, melted
5 cloves garlic, minced
2 shallots, chopped
salt and pepper to taste
1 cup bread crumbs
leaves off 4 sprigs of fresh thyme
10 fresh basil leaves, chopped finely
4 tablespoons olive oil
lemon wedges for garnish (optional)
Preheat oven to 425 degrees F.
Place scallops, melted butter, garlic, and shallots in a bowl.
Season with, salt and pepper. Stir gently to combine.
Transfer to a casserole dish.
In a separate bowl, combine bread crumbs, thyme leaves,
chopped basil and olive oil. Sprinkle on top of scallops.
Bake in preheated oven until crumbs are brown and scallops are
done, about 11 to 14 minutes.
Serve with lemon wedges on the side.
Yield: SERVES 4
