Recipe: Bay Scented Scallops

Friday, June 28, 2013

This week I wanted to share a simple recipe I've modified from Cooking Light that you can whip together in no time. It's one of my "go to" recipes when I don't have time to do much else, but it's nice enough to serve to company. I buy my scallops frozen from Costco, so I almost always have them on hand and because they cook in 5 minutes it's an ideal dinner to throw together at the last minute.

  Bay Scented Scallops

2 T Butter
2 Bay Leaves
1 1/2 lbs. Scallops
Extra Virgin Olive Oil
1/2 t Kosher Salt
1 1/2 t Lemon Juice
1/4 C Panko

 Place butter and bay leaves in a small saucepan over medium-low heat; cook 5 minutes or until butter melts. Remove from heat; let stand 30 minutes. Skim solids off the top; discard solids and bay leaves.

Lightly coat scallops with olive oil. Heat a large, heavy skillet over high heat. Add half of scallops to pan; saute 2 minutes until lightly browned. Turn scallops over and brown other side for 2 minutes. Place in a bowl. Repeat procedure with remaining scallops.

Sprinkle scallops with salt; add juice and half of butter to scallops, tossing to coat. Combine panko and remaining butter. Heat pan over mid-low heat. Add panko mixture to pan; cook 2 minutes or until panko is golden brown, stirring occasionally. Remove panko from pan.

I plate the scallops on a small mound of wild rice and top it with the panko mixture. Delicious and on the table in less than 10 minutes.

image courtesy of Cooking Light

You Might Also Like

0 comments

Subscribe