Asiago crusted Scallops
I was asked once what's the key to a good flavored scallop. The key is to not overcook them, they are buttery and sweet when lightly seared. This recipe is a simple one but, when placed over rice with a peppercorn butter sauce, it works very well.
Cheers!
Asiago Crusted Scallops
8 jumbo scallops
1/2 c shredded asiago cheese
2 T. bread crumbs
1 teas italian seasoning
2 oz olive oil
8 oz spanish rice
2 T. diced red peppers
3 oz salted butter
1 teas black peppercorns
1 oz lemon juice
Method:
1. in saute pan, heat olive oil. sear scallops 2 minutes each side.
2. in bowl, mix together bread crumbs, asiago & italian seasoning.
3. top scallops with crust & bake a couple of minutes until crust is melted.
4. serve over spanish rice tossed with red peppers.
5. in sauce pan, heat lemon juice & peppercorns. whisk butter in on low heat. pour over scallops & rice.
Cheers!
Asiago Crusted Scallops
8 jumbo scallops
1/2 c shredded asiago cheese
2 T. bread crumbs
1 teas italian seasoning
2 oz olive oil
8 oz spanish rice
2 T. diced red peppers
3 oz salted butter
1 teas black peppercorns
1 oz lemon juice
Method:
1. in saute pan, heat olive oil. sear scallops 2 minutes each side.
2. in bowl, mix together bread crumbs, asiago & italian seasoning.
3. top scallops with crust & bake a couple of minutes until crust is melted.
4. serve over spanish rice tossed with red peppers.
5. in sauce pan, heat lemon juice & peppercorns. whisk butter in on low heat. pour over scallops & rice.
