Dear Project Foodie Users,

Sadly and with a heavy heart, I have decided to shut down Project Foodie on December 28th, 2015.

The past 9 years have been a wonderful journey — I met many amazing people, learned an incredible amount and had a great time helping food lovers (including myself) keep track of recipes.

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Foodie Pam




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Crispy Oven-Fried Scallops

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Tuesday, 13 November 2012
List of viewable recipes from "From a Southern Oven" by Jean Anderson

Recipe from From a Southern Oven by Jean Anderson (Wiley, 2012)

ImageDo we Southerners deep-fry everything? Not as much as we used to, which got me to thinking. If breaded chicken scallops oven-fry so well, why not breaded sea scallops? After a few tries, I came up with this easy recipe. Key here is choosing sea scallops of about the same size so they’ll cook evenly and be done at the same time. Also key: buying the freshest sea scallops you can find. Don’t settle for frozen. They’ll ooze quantities of liquid and the breading will be mush.

Makes 4 Servings

  • 1 cup (2 sticks) melted unsalted butter mixed with 1 tablespoon fresh lemon juice and 1/2 teaspoon finely grated lemon zest (I also sometimes add 1/2 teaspoon finely minced fresh lemon thyme)
  • 1 1/2 cups moderately fine soft white bread crumbs mixed with 2 tablespoons each freshly grated Parmigiano Reggiano and moderately finely chopped fresh Italian parsley (Breading)
  • 1 medium garlic clove, smashed and skin removed
  • 11/4 pounds fresh sea scallops, each about 2 inches across, drained and patted dry on paper toweling
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

1. Preheat oven to 375°F. Place melted butter in small bowl and Breading in pie pan. Drop garlic into butter and allow to stand 10 minutes; remove garlic and discard.

2. Sprinkle scallops with salt and pepper, dip into melted butter, then Breading, patting it on thickly.

3. Arrange scallops in shallow baking pan large enough to accommodate them in one layer and drizzle remaining butter on top, taking care not to dislodge Breading.

4. Slide onto middle oven shelf and bake uncovered, basting several times with pan drippings, 15 to 20 minutes until lightly browned.

5. Serve hot with a green vegetable- broccoli florets, perhaps, or asparagus - or if you prefer, with a tartly dressed salad of mixed greens.


Last Updated ( Sunday, 18 November 2012 )
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