This was actually supposed to be the last recipe I reviewed from Favourite Recipes from Old New Brunswick Kitchens published by Nimbus Publishing. Then the weather got a little chilly and I just had to bake so there will be a review of the cookbook’s Blueberry Buckle coming up as well.
For now though, let’s talk about seafood!
The recipe calls for a pound of scallops. I went to my grocery store and could only find frozen. One package of large traditional scallops was over $15! I was going to give up right there and the woman beside me at the grocery store looking at them agreed, that was way too much money. Luckily I found some bulk mini scallops in another section of the fish department for just over $3! Much better…
I thawed, washed and patted the scallops dry. Then I dipped them in some milk (which is not listed in the ingredients) and rolled them around in 3 tbsp of fine breadcrumbs.
You were supposed to place them in a shallow greased oven dish but I used a baking tray with parchment. I melted 3 tbsp of butter and added 1 tsp of Worcestershire sauce and a few teaspoons of fresh lemon juice.
I poured the melted butter mixture over the scallops and baked in a preheated 450F oven a little less than the 12 minutes the cookbook says to cook because they were so tiny. If you get the really big jumbo scallops you can get these days, bake for at least 15 minutes.
These came out of the oven all nice and brown, my house smelling like the ocean.
I served them on top of my favourite spicy noodles with some shiitake mushrooms and spinach. So good! Nice texture, beautiful flavour, savoury and seafoodie… I loved these!
If I was going to do recipe testing for a cookbook about east coast food, I just had to include some seafood. I give this recipe four and a half out of five wooden spoons. So easy and simple to make, classic yet with lots of flavour, this is the kind of recipe I am looking for in this type of cookbook and it delivered!