Fine Cooking Fridays: Broiled Scallops with Parmesan Crust

Broiled Scallops with Parmesan Crust

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Serves 6

2 Pounds fresh Sea Scallops
2 Tablespoons butter
2 Tablespoons olive oil
1/2 cup seasoned bread crumbs
2 Tablespoons Parmesan cheese
1 teaspon parsley, finely chopped
1/4 teaspoon paprika
1/4 teaspoon pepper

Prep Day: Pat sea scallops dry with a paper towel and place in a plastic bag that seals. Melt butter in the microwave oven. Add olive oil to the container with the melted butter and combine. Pour butter mixture over scallops. Seal bag tightly and turn to coat scallops with butter. Set scallops aside. Add the remaining ingredients to an empty plastic bag, seal and shake to combine breading mixture. Lift scallops coated with butter into the breading bag. Seal bag tightly and turn until scallops are coated with breading.

Freeze in a single layer in a tin coated with cooking spray, cover and wrap with plastic wrap.

Serve Day: Thaw. Place scallops on a baking sheet . Broil scallops for 10 minutes with the rack near the top of the oven. Serve over rice or buttered noodles.

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