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Baked Scallops with Sun-Dried Tomato Butter

1 3/4 lb. sea scallops, tough bits removed
Salt and pepper
6 TBSP. Sun-Dried Tomato    Butter
3 TBSP. bread crumbs

Sun-Dried Tomato Butter
4 sun-dried tomatoes (8 halves; not packed in oil)
1/2 packed cup fresh basil leaves
8 TBSP. unsalted butter, softened
1 small garlic clove, minced to a paste

For Scallops
1 3/4 lbs. sea scallops
Salt and pepper
6 TBSP. Sun-Dried Tomato Butter
3 TBSP. breadcrumbs

Cover tomatoes with very hot water; let them sit for 20 minutes to reconstitute.
Drain, blot dry and chop.
Bring a pot of salted water to a boil.
Blanch the basil, leaves for 30 seconds.
Drain, then shock the basil in a bowl of ice water.
Drain, squeeze basil dry with a clean kitchen towel.
Give basil a rough chop.
Combine tomatoes, basil, butter and garlic in a food processor.
Process until tomatoes are almost pureed and butter is fluffy.
Season with salt and pepper.
Pack into a small bowl. Let flavors develop for an hour, then cover with plastic wrap and chill until firm.

Heat oven to 450-degrees with rack in the upper third of the oven.
Season scallops with salt and pepper.
Smear 2 TBSP. of the butter in the bottom of a 1- 1/2 quart dish.
Set scallops in the dish in a single layer and spread the rest of the butter over the top of the scallops.
Sprinkle with bread crumbs.
Bake until bubbling, about 10 minutes.
Serves 4.

Coastal Fisherman Merch
CF Merch



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