I have been saving my blog about scallops for a holiday. Why? Because properly prepared scallops are great for entertaining. They are very versatile and can go as an appetizer or as the main course. I figure surely someone out there doesn’t like turkey–right? I suppose if you are already committed to the big bird, you can just save this for later.
Breaded Parmesan Scallops
This is my absolute favorite way to prepare scallops. I recommend buying smaller scallops for this dish as I think it’s easier to determine when they’re done. I prefer to saute them but you can also bake them. You’d follow the breading instructions and then just bake them at 350 for about 30 to 45 minutes. Thoroughly cooked scallops are opaque.
Mix together equal portions of bread crumbs and parmesan cheese. I mix them in a Ziploc bag for easy coating. Dip the scallops in milk and then toss into the baggie, coating thoroughly. Melt butter in a medium sized sauce pan. Toss in two finely chopped shallots. Finally, sautee the scallops, along with the shallots until the coating is browned. Serve along with some steamed greens.
Scallops with Bacon
This is just about the easiest appetizer out there. Wrap scallops in bacon and bake at 350. When it’s done, the bacon will be crisped and the scallops will be opaque. Cooking time varies depending on the size of the scallop. . .but generally for medium sized scallops one hour is a about right.
Stuffed Mushrooms
If you want to take it a step further, prepare the scallops with bacon and then chop them finely. In a separate bowl make a batch of Stouffer’s Savory Herb Stuffing according to package directions. Mix in one cup of shredded mozzarella cheese into the stuffing. Then mix in the finely chopped scallops and bacon. Spray a 13 x 9 in. pan with cooking spray. Prepare stuffing mushrooms by washing and pulling out the stems. Then stuff the mushrooms with the stuffing mixture.
Other Great Seafood Recipes:
Pan Seared Scallops with Creamy Fettucine
Fabulously Simple Fish Recipes