Recipe by Tebo
An easy scallop dish cooked in the oven. Add some chile to spice it up if desired.
Top Review by spooty3
This was fairly nice, albeit simple. I made it twice, since I had about two pounds of frozen scallops to use up. I made it exactly as written, opting for Italian parsley instead of cilantro. This first time I ate it as is, and thought there was too much juice/butter in the baking dish, as well as too much herbs. The second time, I served it over cooked Texmati rice (two dinner plates' worth), and it seemed better that way, with the rice to absorb some liquid and distribute the herbs. Probably worth making again sometime.
- 1 lb sea scallops or 1 lb frozen scallops, thawed
- 3 tablespoons butter or 3 tablespoons margarine (I use more)
- 2 tablespoons chopped Italian parsley or 2 tablespoons cilantro
- 1 tablespoon dried basil, crushed
- salt and pepper