Prep 10 mins
Cook 4 mins
This one's for my daughter, Alexandra...Who will eat nearly anything but "lives for seafood"...
- 2 bunches scallions, minced
- 2 cloves garlic, minced
- 1 pinch salt
- 1 pinch pepper
- 4 ounces butter
- 2 lbs scallops
- seasoned bread crumbs, to coat
- Mix scallions, garlic, paprika, salt, and pepper together.
- In a saute pan, melt butter.
- When butter is melted, add saute scallion mixture.
- In a separate bowl, coat the scallops with bread crumbs.
- Add the coated scallops to the saute mixture.
- Stir and cook for about 2 to 4 minutes, until golden brown.
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.
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!
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!