Recipe by JackieOhNo!
This is another recipe that I clipped from the newspaper in 1984, which was attributed to then New York State Assemblyman George J. Hochbrueckner, who later was elected to Congress. I made this numerous times, serving it over rice, and always enjoyed the mild flavors. It is quick and delicious!
Top Review by Baby Kato
Thank you for sharing this lovely recipe Jackie. I love that the scallops were the star of the dish. It was quick and easy to make with wonderful results. We really enjoyed the scallops prepared this way. Tender, juicy and flavorful. Made for CQ3 - New York
- 36.97 ml unsalted butter
- 59.14 ml breadcrumbs (I use fresh)
- 453.59 g bay scallop, rinsed and patted dry
- 1 lemon, juice of
- salt & freshly ground black pepper, to taste
- 4.92 ml chopped chives or 4.92 ml chopped green onion, ends
- 118.29 ml heavy cream
- 4 slice bacon, fried crisp and crumbled
Directions See How It's Made
- In a small skillet, over medium heat, melt 1/2 T. butter. Stir in the breadcrumbs. Cook, stirring constantly, until golden, about 4 minutes. Remove from heat; reserve.
- Place 2 T. butter in a shallow baking dish. Place in a preheated 400 degree oven until butter melts.
- Remove baking dish from oven. Add scallops to the dish. Sprinkle with lemon juice, salt and pepper to taste, and the chopped chives. Toss until well coated. Drizzle cream over top. Sprinkle with reserved bread crumbs. Bake until bubbly and scallops are cooked through, 8-10 minutes. Sprinkle with crumbled bacon. Serve with rice.