Scallops Alexandra

Submitted by Leslie Criswell

"This one's for my daughter, Alexandra...Who will eat nearly anything but "lives for seafood"..."

 

• Ready In: 14mins
• Ingredients: 8
• Serves: 4

ingredients

• 2 bunches scallions, minced
• 2 cloves garlic, minced
• paprika
• 1 pinch salt
• 1 pinch pepper
• 4 ounces butter
• 2 lbs scallops
• seasoned bread crumbs, to coat

directions

1. Mix scallions, garlic, paprika, salt, and pepper together.
2. In a saute pan, melt butter.
3. When butter is melted, add saute scallion mixture.
4. In a separate bowl, coat the scallops with bread crumbs.
5. Add the coated scallops to the saute mixture.
6. Stir and cook for about 2 to 4 minutes, until golden brown.

Reviews

[Earlie862]

What a GREAT way to serve the smaller Bay scallops!Great flavor and easy to make. I made no changes to the original recipe and thought that it was perfect.This is very similar to shrimp dejonghe with the bread crumbs and garlic. A definate keeper.

 

[marleneknox]

I have a 9 year old daughter who is a very picky eater. She could not eat enough of these. The whole family enjoyed this but my daughter is now addicted! Give this a try I don't think you will be disappointed. Thank You for a great recipe!

 

[Jessie MacMillan]

This is a wonderful recipe that can handle variations easily as long as you focus on the scallops while they're cooking. I soaked fresh bay scallops in milk while I prepared the other ingredients. I didn't have scallions so I finely chopped a small onion. I melted the butter over medium-low heat then sauteed the onions & garlic & spices briefly before adding the scallops. When I added the scallops I turned up the heat to medium and cooked the scallops until they started become translucent. Yummy!

 

[SmilinJenE]

I'm not one to leave negative reviews, but this one just wasn't to our liking. Something about it just wasn't right. I didn't change the recipe at all. The breadcrumbs didn't stick to the scallops when it was all said and done and the texture turned into something mushy, which I think was part of our troubles. . .

 

[KCrawford]

This was an excellent recipe. I suffer from FOFC (fear of fish cooking) and this was a treat to have something turn out so good. I added some Blackened Redfish Magic and served this over angel hair pasta. Thanks again for a great recipe.