Garlic Sea Scallops
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Why I Love This Recipe
This is one of the dishes I put on my family's Holiday table.
This recipe goes great with a side of lightly salted, buttered spaghetti with a touch of garlic powder and a chilled bottle of Pinot Grigio.
Ingredients You'll Need
2lb sea scallops
Dry basil
Garlic infused olive oil (or olive oil with 4-5 crushed garlic cloves)
1/4 cup seasoned bread crumbs
2-3 tblspns butter
2-3 cloves crushed garlic
Shredded Colby Jack cheese
Directions
Heat the oil (or oil and garlic) over medium heat.
Carefully add the scallops and lightly sprinkle on some basil.
When the scallops are white about 1/2 way thru, carefully turn them over and sprinkle on some basil.
The scallops will be done when they are white in color and no longer translucent.
They'll start to get a golden brown color on the edges, but you don't want to overcook them - they'll get chewy.
In a small skillet, heat the bread crumbs in butter and thoroughly mix until they form larger crumbs.
Transfer the scallops to a baking dish and sprinkle the bread crumb topping, crushed garic and shredded cheese over them.
Bake at 350 for 5, maybe 10 minutes to melt the cheese over the scallops.
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