Baked Scallops
INGREDIENTS
- 1/2 teaspoon black pepper
- 1/4 teaspoon sweet paprika
- 1 teaspoon garlic powder
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried parsley
- 2 tablespoons dry white wine
- 1 teaspoon coarse kosher salt (or 1/2 teaspoon sea salt)
- 2 lb. large sea scallops (15 per pound)
- 6 tablespoons unsalted butter,melted
- 1/2 cup grated Parmesan cheese, plus 1/4 cup more for topping
- 1/8 teaspoon cayenne pepper
INSTRUCTIONS
First Preheat the oven to 350 degrees F.
Then Rinse the scallops and pat dry. Place in a lightly greased casserole dish.
In a small bowl, use a fork to mix together the butter, wine, lemon juice, 1/2 cup Parmesan, salt, pepper, garlic powder, dried parsley, and cayenne. Set aside for a couple of minutes until the mixture thickens.
Spoon a little of the mixture on top of each scallop.
Cover the pan with foil and bake until scallops are cooked through and opaque, and their internal temperature is 115 degrees F. This should take about 25 minutes if your scallops are extra large, less if they’re smaller. So start checking after 20 minutes.
Uncover the scallops, sprinkle with the remaining 1/4 cup Parmesan and with the paprika (mostly added for color), and broil for a minute or two to brown. Sprinkle with chopped parsley and serve.
2 tablespoons chopped fresh parsley
Happy Cooking TimeJ