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Recipe Detail Page
Baked Scallops with Herbed Crumbs
Early Summer 2012
A simple herbal dish with flavour that is a remarkable match with Sauvignon Blanc. If chervil is unavailable then use 2 tbsp (30 mL) chopped tarragon. Serve as a first course or add an extra scallop or two per person for a main course.
HERBED CRUMBS
2 tbsp (30 mL) butter
1 tsp (5 mL) chopped garlic
¼ cup (60 mL) chopped chervil
½ cup (125 mL) fresh bread crumbs
Salt to taste
SCALLOPS
2 tbsp (30 mL) butter
8 jumbo scallops
Salt and freshly ground pepper
2 tbsp (30 mL) lemon juice
2 tbsp (30 mL) chopped chervil
1 Preheat oven to 450°F (230°C).
2 Heat butter and garlic in small skillet over medium heat for 30 seconds. Add chervil and bread crumbs. Toss together, season with salt and remove from heat. Cool.
3 Heat butter in nonstick skillet over high heat to sear the scallops. Season scallops with salt and pepper and sear about 1 minute per side or until browned. Transfer scallops, along with browned butter, to an ovenproof baking dish and sprinkle with lemon juice. Scatter over crumbs.
4 Bake for 4 to 5 minutes or until scallops are opaque and crumbs are golden. Serve at once with chopped chervil sprinkled over.
Serves 4
