At $17.99 a pound and about 8 fresh jumbo sea scallops to a pound, this was a splurge, but well worth it. Brian was finally home from a long week of business travel, I was home from vacation and starting a new job and it just felt right.
I maybe used a little bit too much panko (got carried away) - but otherwise, this was simple, lucious and delicious. This would be perfect for a dinner party because it was so simple to execute. I served it with a green salad, a wild rice medley and a California Chardonnay.
Baked Jumbo Sea Scallops:
(serves 2)
1.25 lb (approx) fresh jumbo sea scallops (you want about 5 per person)
1/4-1/3 c dry white wine
1 clove garlic, chopped very fine
Salt and pepper
1 tbs fresh chopped flat-leaf parsley
Panko bread crumbs (seasoned with salt & pepper and parsley)
1 tbs butter cold butter, cut into small cubes
Directions:
Preheat oven to 425. Lay scallops in a flat gratin dish (preferably individual dishes). Season with salt and pepper.
Meanwhile, mix the wine, garlic and parsley together in a bowl. Spoon over top scallops. Even distribute the little pieces of butter, then top scallops with seasoned panko bread crumbs.
Place in oven, bake about 15 minutes or until scallops are firm and just cooked through and topping is browning. Serve in the gratin dishes.
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