Herbed rice and sautéed cherry tomatoes are suitable accompaniments for the delicate main course.
Recipe information
Yield
2 Servings; Can be doubled
Ingredients
8 ounces bay scallops
2 tablespoons olive oil
2 tablespoons dry white wine or vermouth
1 large shallot, chopped
1 tablespoon chopped fresh tarragon or 1 teaspoon dried
1/3 cup fresh breadcrumbs
Preparation
Step 1
Preheat oven to 450°F. Combine scallops, olive oil, white wine, chopped shallot and tarragon in medium bowl. Season with salt and pepper. Mix to blend. Divide mixture between 2 small gratin dishes. Sprinkle fresh breadcrumbs over, dividing equally.
Step 2
Bake until scallops are just cooked through and opaque and crumbs on top are golden, about 15 minutes.
