Scallops were on sale! Scallops were on sale! I love when scallops are on sale! 🙂 I rarely buy them but they are by far, my favorite seafood. There just so delicate, sweet and easy to prepare. Grilled, seared, baked, scampi-ed, kabob-ed, you name it they cook up fast and absorb flavors easily.
Last night I decided to bake my bay scallops. It was an easy, fast way to cook them up evenly and perfectly. I paired them with simple brown rice and peas that were flavored with a bit of lemon, thyme and rosemary. It's a perfect trifecta of flavor that even pleased husband and child. At first the little guy was hesitant of the scallop but he finished every last one (once I promised some oreo cookies as dessert. 😉
Here's how I made the scallops...
- ½ cup (40g) Old Fashioned Oats
- ¼ cup (25g) parmesan cheese
- ½ tsp dried Thyme
- ½ tsp dried Rosemary
- ½ tsp garlic powder
- ⅛ tsp tsp kosher salt
- ⅛ tsp ground black pepper
- 1 lb bay Scallops
Preheat the oven on broil.
Pulse all the ingredients except the scallops in the blender to make the "breading".
Put the breading in a quart-sized or bigger ziplock bag and add the scallop. They should naturally be most enough have the breading stick. Blow a little air in the bag, seal and shake to coat.
Place the scallops on a cookie sheet lined with aluminum foil, spray with non-stick cooking spray and cook or about 10 minutes. The breading should just start to brown and the scallops will be firm to touch. Don't overcook them or they'll be rubbery!
Here's how I made the rice and peas...
- 2 cups cooked brown rice (I used a store brand 90 second bag)
- ¼ tsp dried Thyme
- ¼ tsp dried Rosemary
- ¼ tsp kosher salt
- 1 lemon (will use juice, zest and wedges)
- 1.5 cups frozen peas
Spray a non-stick skillet over medium heat. Add the rice, thyme, rosemary, salt, and lemon zest. Stir and cook to allow flavors to merge until the rice starts to sizzle a little. Then add the juice from ½ of the lemon. Stir and then add the peas. Mix in a cook until the peas are warmed through. About 2-3 minutes.
Serve ¼ of the rice with ¼ of scallops and 1-2 lemon wedges for 1 serving.
|Servings||Amt per Serving|
|4||¼ of the recipe|
|375||5g||7g||old: 7||new: 10|