- Ready In:
- 1 lb scallops, if large cut in half
- 1⁄2 cup 2% low-fat milk
- 2 tablespoons fresh lemon juice
- 2 tablespoons butter
- 1⁄3 cup green onion, chopped
- 1⁄4 cup dry breadcrumbs
- 1⁄3 cup parmesan cheese, grated
- 1 teaspoon thyme
- Soak the scallops in milk for 10 minutes, drain& dry well.
- Heat oven to 450 degrees F.
- Put scallops in a baking dish just large enough to hold them in a single layer.
- Sprinkle with lemon juice and dot with butter.
- Season with salt& pepper.
- Bake for apprx 5 minutes or until the scallops are opaque.
- Meanwhile mix the crumbs, green onions, thyme and cheese together.
- Sprinkle over the scallops broil for apprx 2 minutes or until the crumbs& cheese are golden.
- Cool before serving.
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Scallops baked with lemon and butter, topped with a mixture of green onions, thyme, bread crumbs and Parmesan and then browned under the broiler. A delicious combination of sweet scallops enhanced with lemon juice and a savory crumb topping. The recipe is missing a step as to when to add the green onions, but it seemed logical to use them to top the baked scallops before adding the crumb mixture. The next time, I won't soak the scallops in milk, I think they lost a bit a flavor as a result. Thanks Bergy, this goes to the top of my list for scallop recipes.
The scallop falvor was fantastic, their texture enhanced by the lemon juice and their flavor enhanced by both the lemon juice and grren onions. The green onions are a must here. This dish was very simple to make. I didn't soak the scallops at all. This is simply the best scallop dish i've tasted in a very long time, and i grew up by the sea. Great Job!
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On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src="http://w615.photobucket.com/pbwidget.swf?pbwurl=http://w615.photobucket.com/albums/tt233/Bergylicious/ABM slideshow/d95d7a18.pbw" height="360" width="480">