Baked Scallops

It was around dinner time, and I had not even started making anything, but I knew I had some scallops that I wanted to use. Since we're trying to incorporate more seafood into our diet and I had some scallops around, I thought I could go for some baked scallops. These scallops were quite easy to make, and this recipe allowed the scallops to really shine through. I also wanted to use up the remaining bread crumbs from the zucchini fries, so I thought I could make a "crust," or topping, with those bread crumbs, but I also wanted to add a few more flavors to the bread crumbs to help bring out the flavor of the scallops. The garlic and onion really added to the flavor of this dish, and the cheese topped it off. Give this quick and easy scallop dish a try and see what you think!

Baked Scallops

by CJ Huang

Sweet bay scallops, baked in butter with a seasoned bread crumb topping.

Materials:

Mass	Weight	Volume	Number	Material	Notes
		1 tablespoon		butter, melted
	1/2 pound			scallops
		1 teaspoon		onion powder
		1 tablespoon		garlic powder
		1 teaspoon		paprika
				bread, crumbs	I used the bread crumbs leftover from the zucchini fries, but I'd estimate around a half slice or so.
				cheese	I used Romano, but Parmesan is another good option.

Methods:

1. Distribute butter and scallops evenly inside an oven safe dish, making sure that the scallops are well coated.
2. Mix all remaining materials together and sprinkle over scallops.
3. Bake until scallops are firm and opaque.