Awesome Baked Sea Scallops
I divided the dish into boat ramekins and then drizzled a tablespoon of white wine over each one (I mean, what could be bad with that!)
Also, for the breadcrumbs, I used crumbs from baguettes that I had frozen. I think if you use those store-bought dried crumbs, you won't enjoy the results. These "fresh" crumbs were fantastic. They absorbed the flavours and browned beautifully, giving a nice crunch to the finished dish. My husband felt there was too much butter, so I may cut it down a bit the next time. Definitely a company dish!
3 users found this review helpful
Apr. 20, 2013