Baked Scallop Scampi

5 Tbsp. unsalted butter, divided
1 lb. sea scallops
1/2 tsp. kosher salt
juice and zest of 1 lemon
1Tbsp. garlic, minced
1 cup Panko bread crumbs



Preheat oven to 375 degrees.  Place 2 Tbsp. of butter in a 9 x 9 baking dish.  Place in oven until melted.  In a bowl season scallops with salt and place in buttered dish.  Squeeze lemon juice over scallops.  In a small frying pan melt the other 3 Tbsp. of butter.  Add garlic and cook over med. high heat 2-3 minutes stirring constantly to prevent burning.  Add Panko and zest.  Stir and cook another 1 - 2 minutes or until butter is absorbed and bread is slightly toasted.  Sprinkle Panko mixture over scallops.  Bake 12-15 minutes or until scallops are opaque and firm and bread crumb mixture has browned.



Comment:  I found this recipe at Publix.  I love scallops and usually order them, rarely cooking them myself.  This recipe was so simple that I had to give it a try.  Now for my changes.  The original recipe called for 4 cloves garlic, chopped - I used 1 Tbsp. minced.  I also, due to the price of scallops, cut mine down to 1/2 lb. and added 2 thin slices of cod, treating it just as I did the scallops.  This gave me a meal for just over half the cost and 2 sea products instead of one very expensive.  I do suggest that whatever fish you use make sure it's about 1/2 to 3/4 the thickness of the scallops.  Since the fish is larger than a scallop, this gives them equal cooking.  This dish is simply delicious!

Scallop Stir Fry

1/2 cup chicken broth
1/4 cup orange juice
2 Tbsp. fresh lemon juice
2 Tbsp. soy sauce
1 tsp. sesame oil
1 Tbsp. sugar
1 Tbsp. cornstarch
1/2 tsp. salt
1 Tbsp. oil
2 tsp. minced garlic
2 Tbsp. ground ginger
1 lb. Bay Scallops, drained
1 lb. broccoli florets

In a small bowl combine chicken broth, orange juice, lemon juice, soy sauce, sesame oil, sugar, cornstarch and salt.  In a large (12") nonstick skillet or wok, heat vegetable oil over medium-high heat.  Add garlic and ginger.  Stir-fry 1 minute.  Increase heat to high.  Add scallops.  Stir-fry until opaque, about 2 minutes.  With a slotted spoon, transfer scallops to a clean bowl.  Add broccoli to the skillet.  Stir-fry 2 minutes.  Stir the broth mixture and add to the skillet.  Simmer 1 minute.  Add scallops back to skillet.  Simmer 1 minute.  Serve hot over rice.  Makes 4 servings. 

Comments:  The original recipe called for Sea Scallops which are rather expensive.  I had found Bay Scallops on sale a week ago so decided to use them.  They worked perfectly.  Instead of using fresh ginger and fresh garlic, I decided to use the minced ginger and minced garlic that I always keep on hand in the refrigerator.  They too worked perfectly.  I also used chopped frozen broccoli instead of fresh.  Make sure you drain the broccoli well.  I take mine straight from the freezer.  Put it in a colander.  Run hot water over the frozen broccoli until thawed and then let drain until I'm ready to use.  And for the lemon juice, I used bottled.  I don't use lemons often enough to keep them on hand but I do keep bottled lemon juice which will last a lot  longer.  Same with the ginger and garlic.  So as you can see, there are many ways to cut corners and still come out with a truly delicious dish.

Shrimp & Scallops Over Rice

4 cups cooked rice
1 pkg (8 oz.) cream cheese, softened
1 Tbsp. olive oil
8 oz. shrimp, peeled and deveined
8 oz. bay scallops
1 heaping Tbsp. minced garlic
1/2 cup Mozzarella cheese, shredded

Preheat oven to 400 degrees.  In a large frying pan heat olive oil.  Add shrimp, scallops and garlic.  Cook 4-5 minutes or until shrimp is no longer pink.  With a slotted spoon remove shrimp and scallops.  Whisk cream cheese into the juices from the shrimp and scallops.  Add to cream cheese, shrimp, scallops and rice.  Pour into a baking dish sprayed with non-stick spray.  Sprinkle with cheese.  Bake until cheese melts, about 5 minutes.  Serves 6-8

Comments - For my rice I used instant but you can, of course, use any rice you might like.  The flavor of the finished product is a combination of Shrimp Scampi and Shrimp and Grits.  Changes you might add would be a little nutmeg and maybe a splash of Sherry.  Also, you can serve this over grits.  It's rich, creamy and delicious!