Ingredients:
1 1/2 lbs. Scallops
1/2 cup dry white wine
1 cup fresh, course breadcrumbs or panko breadcrumbs
3 Tbsp. Parmesan Cheese
1 Tbsp. minced garlic
2 Tbsp. snipped chives
Salt & Pepper to taste
4 Tbsp. butter
2 Tbsp. chopped parsley
2 Tbsp. lemon juice
Lemon wedges to garnish
Directions:
1. Use butter to grease shallow baking dish. Preheat over to 400˚.
2. Place scallops in dish and drizzle with white wine. Make sure scallops aren’t totally submerged as you’ll be adding breadcrumbs on top.
3. In a bowl, mix breadcrumbs with cheese, garlic, chives and salt and pepper. Sprinkle over scallops.
4. Melt butter and stir in parsley and lemon juice. Drizzle over crumbs.
5. Bake uncovered until scallops are opaque and breadcrumbs are slightly browned; 15-20 minutes. We find it takes closer to 20-22 minutes, but we start checking the color of the toasted breadcrumb after 15 minutes.
Notes:
Make extra sauce and pasta to transform into a main dish. In a skillet add a couple tablespoons of butter, a 1/2 cup more wine and juice from a half a lemon (adjust to your preference). Cook angel hair pasta according to package directions, drain and toss pasta with the extra sauce and frozen peas. Serve scallops on a bed of pasta with a wedge of lemon.