Crunchy Baked Scallops and Crab
The simplicity and the fanciness of this dish combined makes it a perfect party dish. You can easily prep it ahead of time and bake it once your guests arrive and have cocktails together!
1 lb large, raw sea scallops, patted dry with paper towels
4 oz. lump crab
2 tbsp butter, melted
1 tbsp olive oil
1 garlic cloves, minced
2 tbsp freshly grated parmesan cheese
2 tbsp panko breadcrumbs
2 tsp fresh parsley (or chives)
Salt and Pepper to taste (approx. 1/4 tsp each)
(finish with a drizzle of truffle oil if choosing so.)
Preheat oven to 425 degrees.
Arrange scallops and crab in a small baking dish or in individual ramekins sprayed lightly with cooking oil. (Layer crab, then top with scallops)
In a small bowl, mix together melted butter, oils, and the juice of 1/2 the lemon.
Pour over scallops and crab.
In another small bowl, mix together panko, parmesan, and herbs. Sprinkle all over scallops.
|(Baked on larger tray so easier to put in and take out)
Bake for 12-14 minutes.
Serve warm. (Options include: croistini/fresh baked bread, pasta, or with asparagus.)
Original Recipe http://www.taylormadebytaylorbee.com/2013/06/baked-lemon-truffle-scallops.html?m=1#sthash.s1rjSJpw.dpuf