We had a double celebration dinner last night because Wednesday marked our 8-year Wedding Anniversary and yesterday was my husband’s 40th birthday. I asked him what he wanted for dinner and Scallops were requested.
I debated between bacon wrapped, port wine sauce or baked and he choose baked so I went to work creating a recipe. These really came out great and I am so glad that I still have an abundance of fresh parsley in our garden.
I was able to score the Scallops (frozen) from Traders Joe’s for $9.99 for the pound and served them with Roasted Cauliflower and Mashed Potatoes. The shocking part if that my picky son asked to try them and then ate a bunch of them. Who knew?
1 tablespoon butter, melted
1 lb. Jumbo Scallops, rinsed, drained and gently patted with a paper towel
1/3 cup Italian seasoned Panko bread crumbs
1/4 cup sweet onion, minced
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1 tablespoon fresh parsley, chopped
2 garlic cloves (you can use 3 and skip powder if you wish), minced
1/4 cup grated Parmesan cheese
1. Preheat oven to 475 degrees
2. Pour melted butter into a casserole dish
3. Combine the bread crumbs, onions, garlic powder, paprika, parsley, garlic and Parmesan cheese and place on top of the scallops, pressing gently
4. Bake about 20 minutes depending on thickness. Do not overcook.