Orzo pilaf and stewed tomatoes simmered with sliced fennel bulb are nice side dishes. Classic chocolate mousse is the perfect finish.
Recipe information
Yield
Makes 2 servings; can be doubled
Ingredients
2 tablespoons (1/4 stick) butter
12 ounces bay scallops
1 cup fresh breadcrumbs made from crustless French bread
1 large garlic clove, minced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh tarragon
Lemon wedges
Preparation
Step 1
Preheat oven to 450°F. Melt butter in heavy medium skillet. Brush 10-inch-diameter glass pie dish with some of butter. Place scallops in single layer in prepared dish. Sprinkle with salt and pepper. Add breadcrumbs and garlic to remaining butter in skillet. Stir over medium heat until crumbs are crisp, about 5 minutes. Mix in parsley and tarragon. Top scallops with crumb mixture.
Step 2
Bake scallops until topping is golden and scallops are opaque in center, about 10 minutes. Serve with lemon wedges.
