First, come and see us in store at Noosa Fair for some fresh scallops.

Yield: 10 to 12 servings

Ingredients

• 1kg large scallops (about 40-50)
• 2 tablespoons olive oil
• 1/2 cup finely diced onion
• 1 teaspoon minced garlic
• 1/4 teaspoon crushed red pepper (optional)
• 1/2 teaspoon coarse salt
• 1/4 cup dry white wine
• 3/4 cup panko breadcrumbs*
• 2 tablespoons finely chopped fresh parsley

Method:

1. Preheat oven to 200˚C. If not using shells, line your baking sheet with parchment paper.
2. Rinse scallops and pat dry. Place them into their shells or onto prepared baking sheet.
3. Heat a skillet to medium-high. Add olive oil, diced onion, garlic, pepper flakes and salt. Sauté, stirring occasionally, until onion is translucent – about 5 minutes. Pour in white wine and bring to a simmer.
4. Remove pan from heat and stir in breadcrumbs. Stir until the liquid has absorbed.
5. Top each scallop with about 1 tablespoon of breadcrumb mixture.
6. Bake scallops for 12 – 15 minutes, depending on size, or until cooked through. Scallops will be opaque and whiter in color when cooked.
7. Remove from oven and garnish with fresh parsley before serving.

We have fresh Scallops available in-store.

Recipe via www.simplywhisked.com