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!
What a perfect meal, these must be astounding over your spicy noodles. I actually prefer the smaller scallops over the larger ones, sometimes the big ones can be a little too “meaty” if you know what I mean. These look like a perfect size for the “popcorn” application, baking them over deep frying is a nice touch too.
wow this looks awesome and delicious
Oh, my this looks delicious and easy to make.
Mmm... is for Mommy says
Yum! Scallops are one of the few seafood I enjoy. I normally just cook in some garlic butter, but your pic is tempting me (as always).
Yum! I’ve never actually cooked scallops. I love them in restaurants. I just wish my husband liked seafood… I’ll have to save this idea for some time when he’s gone – dinner for me! 🙂
Suzie Ridler says
Ava, I love those noodles and yes, they worked and I agree, big scallops can be just too much. I love that I could avoid deep frying and next time I will add some hot sauce to the milk and use panko breadcrumbs.
Thanks you matbakhun and Shell! Mmm… I am happy to be a foodie temptress.
Tammy, Reg hates seafood too so I make seafood for lunch when he isn’t home or when he is away. A treat just for me and then I don’t feel like I am deprived.
oh yum yum yum! I just had lunch, but those scallops look so good that I feel hungry again! Thanks for this recipe. It even looks simple enough for me to not screw up! haha
OMG this looks so sinfully, delightfully good! stunning photos and definitely on my list of comfort foods!