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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Runners World Magazine. The original recipe called for 1/2 cup of white wine but I like it with a little less. Ingredients:
2 lbs sea scallops (fresh or thawed from frozen) |
1/2 cup chopped fresh basil |
1 teaspoon lime zest or 1 teaspoon lemon zest |
1/2 teaspoon cumin |
2 tablespoons extra virgin olive oil |
1 tablespoon fresh squeezed lime juice |
1 teaspoon kosher salt |
black pepper, to taste |
3/4 cup italian breadcrumbs |
1/4 cup white wine |
1/4 cup olive oil |
Directions:
1. Preheat over to 400 degrees.
2. Rinse the scallops and pat dry.
3. Remove and discard each foot (tough piece on the side of each scallop).
4. Put the scallops in a glass bowl and toss with basil, zest, cumin, olive oil, lime juice, salt, and pepper.
5. Place scallops in a baking dish.
6. Sprinkle the wine over the top.
7. Lightly cover the scallops with bread crumbs.
8. Drizzle olive oil over the top.
9. Bake at 400 degrees for 20 to 25 minutes until the scallops are cooked though and tops are nicely browned.
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