Baked scallops from Fish Without a Doubt: The Cook's Essential Companion by Rick Moonen and Roy Finamore

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Laura on April 14, 2013

    Pg. 217. Because this was such an easy and quick recipe, I really wanted to love it, but it was a disappointment. Used weathervane scallops and they were still tough after the 10 minute cooking time. Didn't really like the sun-dried tomato butter sauce. On the other hand, my husband said he enjoyed it a lot.

  • Jane on July 16, 2012

    I love this with the sun-dried tomato butter, a great combination of sun-dried tomatoes, basil and garlic. This made the dish for me. My scallops were big, meaty sea scallops and they held up to the flavors well. I think it's important to have the butter at room temperature otherwise it won't fully melt in the fast cooking time.. The breadcrumbs on the top added a nice crunch.

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