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BAKED BAY SCALLOPS
3 T. butter at room temperature
3 cloves garlic, minced
1 shallot, minced (or a couple T minced onion)
1 oz. proscuitto, chopped
1 T. lemon juice
1 t. salt
pepper, to taste
1 T. olive oil
ΒΌ c. panko
3 T. white wine
1 lb bay scallops
Preheat oven to 425 F. Mix butter, garlic, shallot, proscuitto, lemon, salt, and pepper in a bowl. Blend in panko and olive oil. Put scallops in a 9" pie plate with the wine. Sprinkle (as best you can) the butter mixture over the top. Bake 10-12 minutes until the top is golden and sizzling. If more crispiness is desired, put under the broiler for a couple minutes longer. Serve with garlic toast or French bread.
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GRILLED SCALLOPS WITH CHILI PASTE
(inspired by Joy of Cooking)
4 large cloves of garlic, put through garlic press
1.5 t. smoked paprika
1/2 t. sriracha
1/4 t. liquid smoke
2 t. olive oil
1 lb. dry scallops, medium to large
Make paste of first five ingredients. Toss with scallops. Thread onto bamboo skewers if desired.
Preheat grill... make it hot! (Joy suggests pre-heating for 15 minutes) Place scallops on grill... cook 2-3 minutes, turn, cook another 2-3 minutes.
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