In celebration of Lel’s new job we had an impromptu dinner at Adrianne’s house. One of Lel’s favorite dishes is Baked Scallops and Shrimp. With only a few hours notice I decided that this was a great dish. One because it is simple and delicious and two because it really feels like celebrating when you bring out the Scallops! I also wanted to make something special for desert so after a quick look around the kitchen. A whole bunch of sweet potatoes, some eggs…hhhmm what could I make. well tune in to the next install of this blog post to find out 😉
Baked Scallops and Shrimp Recipe:
- 12 – 16 Scallops
- 1 Pound Shrimp
- 1 Cup Bread Crumbs
- 5-8 Garlic Cloves
- 2 Shallots
- 2 Tbls Olive Oil
- 6 Tbls Butter
- 1 Cup Grated Parmesan Cheese
- Salt and Pepper
- Lemon Wedges for garnish
- Chopped Flat Leaf Parsley for garnish
I make my own bread crumbs out of homemade bread. You don’t have to do this, but if you want to make your own with bread
you have laying around it is beyond simple. First toast the bread in your oven on a relatively low heat between 300F and 350F. Slow and low drys the bread out as well as toasts it.
I use a blender, but if you have a food processor that would work better. I throw a few broken up pieces of the toast into the blender and blend until bread crumbs. That’s it…Simple huh? I like to do this step early in the day. One less thing to do around dinner time!
If you are ready to get the dish together preheat your oven to 425F. Finely Chop the garlic and shallots. In a small pot or skillet melt the butter. Add the garlic and shallots to the butter. You don’t want to brown the garlic so don’t let this cook too long. I usually put the temp low and let them just sort of cook slowly together. While the butter is melting with the garlic I usually work on prepping the rest of the dish.
Wash and peel the pound of shrimp and put them in mixing bowl. Give the scallops a quick rinse, dry them off and add them to the same mixing bowl. Toss them together. I forgot to take any pictures of this part, but I am sure you have a good imagination.
In a separate bowl mix together the bread crumbs, parm, and a little salt and pepper. If you can smell the aroma of garlic in the air the butter is probably done so turn the heat off. Add 2 Tbs Olive oil and 2 Tbs of the garlic butter to the bread crumbs. Mix the bread crumbs up so that the olive oil and butter coat everything.
Add the rest of the butter to the shrimp and scallops. Toss to coat them in the butter and season with a little salt and pepper. I like to use my hands for this next step. Scoop out the shrimp and scallops and lay them out in one layer in a casserole type baking dish. At this point you want to top the whole thing with the bread crumb mixture. Pop this in a 425F oven for roughly 15 mins.
I also forgot to take pictures after it is done baking. At this point people are usually trailing my heels and asking me when dinner is going to be ready 🙂 So I tend to get a little distracted. So you will just have to try this one yourself or use your imagination, but eating real food is so much more fulfilling.
I usually serve this with a simple side salad of soft red leaf lettuce with balsamic dressing. Lemon wedges and chopped parsley in their respective small bowls for people to garnish their dishes as they wish. Don’t expect left overs from this one!