Wednesday, March 21, 2012


2 green onions sliced, or 1/2 small white or yellow onion
1 garlic clove, minced
2 tsp olive oil
1 pound sea scallops
1 tsp basil, fresh or dried
1 tsp thyme, fresh or dried
1/4 c white wine, or chicken broth
salt to taste
1/2 c dried bread crumbs or panko
2 tsp butter, melted

Rinse and pat dry scallops.
In nonstick skillet heat olive oil and saute onion and garlic until tender, add scallops and herbs.
 Cook over medium until scallops are firm and opaque.
Add wine or broth, and salt and pepper. cook uncovered for one to two minutes.

Place scallops in oven proof dish and sprinkle with bread crumbs, drizzle with butter.
 Broil 4-5 minutes or until crumbs are browned. Serve hot.

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