SCALLOPS WITH PARMESAN CRUST
SCALLOPS WITH PARMESAN CRUST
1.5 pounds of sea scallops
3 tablespoons of melted butter (45ml)
8 wooden skewers
Coating
½ cup melba toast crumbs, finely crushed (125ml)
5 tablespoons of parmesan cheese, grated (45ml)
1 tablespoon of parsley, chopped (15ml)
Paprika to taste
In a sealable bag, add all coating ingredients and shake well. Brush the scallops with melted butter and toss into baggie. Marinate in fridge for 30 minutes.
Soak wooden skewers in cool water for one hour.
Preheat grill to 400ºF.
Skewer scallops through center of meat.
With a well oiled cloth, wipe grill down to ensure that scallops don't stick. Place scallops onto grill and cook for 2-4 minutes per side.
Yield: 8 servings
1.5 pounds of sea scallops
3 tablespoons of melted butter (45ml)
8 wooden skewers
Coating
½ cup melba toast crumbs, finely crushed (125ml)
5 tablespoons of parmesan cheese, grated (45ml)
1 tablespoon of parsley, chopped (15ml)
Paprika to taste
In a sealable bag, add all coating ingredients and shake well. Brush the scallops with melted butter and toss into baggie. Marinate in fridge for 30 minutes.
Soak wooden skewers in cool water for one hour.
Preheat grill to 400ºF.
Skewer scallops through center of meat.
With a well oiled cloth, wipe grill down to ensure that scallops don't stick. Place scallops onto grill and cook for 2-4 minutes per side.
Yield: 8 servings
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