Bay Scallops

These local little loves are in season once again. These are my favorite scallops because they're small in size and melt in your mouth when cooked properly. Perfect bite sized appetizer.

1/2 lb scallops
1/4 cup white wine
2 garlic cloves, minced
1/3 cup panko bread crumbs
1 tsp salt, 1 tsp pepper
1 tbs unsalted butter

To make these, I marinated them in white wine, fresh garlic, salt and pepper for one hour in the refrigerator. When removed from marinade, coat in panko bread crumbs. Not the easiest thing to get the panko to stick. Do your best- they don't need to be fully coated. 

Heat a small fry pan and melt a tbs of unsalted butter in the pan. On medium-high heat, fry scallops for five minutes, flipping halfway thru. 

Ready to serve!  

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