Top baked scallops with a dusting of grated Parmesan cheese
Scallops are mollusks with a soft texture and lightly sweet flavor. Fresh scallop meat is scooped out of hinged shells. Scallops are low in calorie but high in Vitamin B12, magnesium, potassium and omega 3 fatty acids, a healthy type of fat. Baking scallops allows their flavors to develop naturally, influenced by spices and the tang of white wine. Serve scallops with a vegetable-based pasta, such as spinach linguine, and a side of crusty garlic bread.
Instructions
1. Preheat oven to 350 degrees Fahrenheit. Combine in a small bowl one-fourth breadcrumbs, a teaspoon each of garlic powder and dried parsley and half a teaspoon of paprika.
2. Rinse a half pound of scallops under the faucet. Place scallops in a baking dish, forming a single layer. Cut butter into small pieces and place evenly over the scallops. Pour a quarter cup of white wine over the scallops. Sprinkle the breadcrumb mixture on top and place the baking pan in the oven. Bake for 20 minutes.
3. Remove scallops from the oven. Serve over a bed of spinach linguine. Sprinkle a generous amount of Parmesan cheese over each plate.
Tags: over scallops, Parmesan cheese, spinach linguine, white wine