Baked Sea Scallops
Tender large sea scallops are baked in a bath of butter, chopped herbs, and shallot, then served over a bed of Lemon Spinach Basmati Rice. This delicious restaurant-style meal made at home is ready to serve in 10 minutes!
Servings 2 servings
Ingredients
- 3 tbsp unsalted butter, melted
- 10 large sea scallops
- 1 large shallot, minced
- 4 tbsp chopped fresh tarragon, DIVIDED
- 2 tbsp chopped fresh parsley
- salt and pepper, to taste
- 2 large pinches of ground nutmeg
- 1/3 cup Italian seasoning breadcrumbs
- 2 tbsp extra virgin olive oil
Instructions
PREP INSTRUCTIONS
- Preheat oven to 425F.
- Spray a small casserole dish with cooking spray. Set aside.
- Chop the herbs. Set aside.
- Mince the shallot. Set aside.
- Melt the butter and set aside.
- Rinse and pat dry the sea scallops. Set aside.
COOKING INSTRUCTIONS
- In a medium bowl, combine the sea scallop swith the minced shallot, nutmeg, 2 tbsp chopped tarragon, and salt and pepper to taste. Pour the melted butter over the ingredients and gentle mix together with clean hands or a spatula.
- Spoon the sea scallop mixture into the prepared casserole dish. Make sure each scallop is covered with some butter-herb mixture.
- In a small bowl, mix together the remaining 2 tbsp chopped tarragon, the parsley, and the breadcrumbs. Add the olive oil and stir together to create a sandy breadcrumb (au gratin) topping.
- Sprinkle the topping over the scallops in the casserole dish.
- Bake the sea scallops at 425F for 10-12 minutes, until the breadcrumbs have browned and the scallops are fully cooked.
- Serve immediately, preferably over a bed of Lemon Spinach Basmati Rice.