Prep 15 mins
Cook 20 mins
This is a good way to enjoy "fried" scallops without all of the added fat from deep frying. This recipe is from a cookbook published in 1979 by the Cape Cod National Seashore Women's Club.
- 1 lb scallops, wiped dry
- 1 egg
- 2 tablespoons water
- salt & pepper
- 3⁄4 cup fine breadcrumbs
- 1⁄2 cup melted butter
- Season the dried scallops with salt & pepper. Beat together the egg and the water.
- Dip the scallops in the egg-water mixture, then roll them in the bread crumbs, then dip the BOTTOMS of these into the melted butter.
- Place the scallops buttered sides down on a baking sheet and bake in a preheated 450 degree F oven for 20 minutes.