OPEN KITCHEN with NATHAN SCOTT
Garnished with bacon, tomatoes, and a crispy crumb topping, this is a simple recipe that you can prepare any night of the week.
|2||pounds bay scallops|
|½||pound cherry tomatoes, halved|
|¼||pound thick-cut bacon, coarsely chopped and cooked until crispy|
|8||cloves garlic, peeled and minced|
|¼||cup fresh flat-leaf parsley, chopped, plus more for garnish|
|2||scallions, trimmed and thinly sliced|
|¼||cup extra-virgin olive oil|
|¼||cup dry white wine|
|2||tablespoons freshly squeezed lemon juice, plus lemon wedges for garnish|
|Kosher salt and freshly ground black pepper|
|1||cup Panko breadcrumbs, or plain breadcrumbs|
|¼||cup (½ stick) unsalted butter, melted and cooled|
- Preheat the oven to 425°F. Using a paper towel, pat the scallops dry, and then transfer them to a 1½-quart baking dish. Add in the tomatoes, bacon, garlic, parsley, and scallions, stirring until evenly combined. Then, drizzle in the olive oil, wine, and lemon juice. Season the mixture with salt and black pepper, and then spread the mixture out into an even layer in the pan. Set aside.
- In a separate bowl, toss the Panko breadcrumbs together with the butter, coating the crumbs lightly in the butter. Season the mixture with salt and black pepper. Sprinkle the crumbs evenly over top of the scallop mixture.
- Bake in the preheated oven until the scallops are cooked through and the crumb topping is golden, 10 to 12 minutes. Remove and cool slightly before serving, garnished with additional chopped parsley and lemon wedges.
Nathan Scott is the author of Nathan Scott’s Open Kitchen: Annual Recipes 2011
Copyright © 2014 by Nathan Scott. All rights reserved.
Category: Open Kitchen