cook-eat-write

Ooh ahh, just a little bit… Ooh ahh, little bit more!

Yes, that is what you will say when you finish your serving of this bad boy. Oh man, it is very good. I ventured out of my comfort zone with this meal. I’d never prepared scallops without pasta before, but I have several pasta dishes planned in the next few days so I wanted to mix it up a bit here. I decided to bake them!

Worked out quite well.

Ease of preparation: 2
Taste: 3.5
Feeds: 4

Oh baby oh baby. I am not a huge fan of fish (except in sushi), but I loooooove shellfish, and this is one of my favorite ways I have had scallops. This was very, very simple to toss together and throw in the oven while I cooked the side dish. I even liked the shrimp in it, and I’m generally not a huge fan of shrimp, either. Anyway, make this! You will not be disappointed.

Scallop and Shrimp Bake

Ingredients:
4 tbsp butter, melted
4 cloves garlic, minced
1 lb bay scallops (fresh)
1/2 lb medium shrimp (fresh or thawed frozen)
3/4 cup panko bread crumbs
1/4 cup grated parmesan cheese
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
1 tsp fresh chopped parsley

Directions:
1. Combine melted butter and garlic in bottom of a 9x9 baking dish
2. Make sure shrimp and scallops are dry, mix them together and place evenly over the garlic and butter
3. In a separate bowl, combine all other ingredients and mix well
4. Top scallops and shrimp evenly with mixed dry ingredients, pat down firmly
5. Bake at 375 degrees for 20-25 mins until the top starts to brown nicely

OM nom nom nom nom! My bake with the risotto I also made (see previous post).