Baked Scallops With Lime

Babs7's Note:

From Runners World Magazine. The original recipe called for 1/2 cup of white wine but I like it with a little less.

• Total Time: 30 mins
• Prep Time: 5 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 2 lbs sea scallops (fresh or thawed from frozen)
• ½ cup chopped fresh basil
• 1 teaspoon lime zest or 1 teaspoon lemon zest
• ½ teaspoon cumin
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh squeezed lime juice
• 1 teaspoon kosher salt
• black pepper , to taste
• ¾ cup Italian breadcrumbs
• ¼ cup white wine
• ¼ cup olive oil

Directions:

1. Preheat over to 400 degrees.
2. Rinse the scallops and pat dry.
3. Remove and discard each "foot" (tough piece on the side of each scallop).
4. Put the scallops in a glass bowl and toss with basil, zest, cumin, olive oil, lime juice, salt, and pepper.
5. Place scallops in a baking dish.
6. Sprinkle the wine over the top.
7. Lightly cover the scallops with bread crumbs.
8. Drizzle olive oil over the top.
9. Bake at 400 degrees for 20 to 25 minutes until the scallops are cooked though and tops are nicely browned.

Reviews

[~Nimz~]

This was good, but I think it has too much olive oil and wine. Next time I make it I will add the wine to the herb/lime mixture before adding to the baking pan and omit the drizzle of olive oil all together and just add the mixture that I toss the scallops in. It made the Italian Bread crumbs a little soggy with that much liquid. The overall flavor was really good. I served this with peel&eat shrimp, Bergy's Super Shrimp & Garlic Bruschetta Super Shrimp and Garlic Bruschetta and Corn on the cob. Really nice dinner. Thanks for posting.