Saturday, March 3, 2012

Italian Bake Scallops with White Wine and Stuffed Grape Tomatoes



1 pound fresh or frozen thawed sea scallops
5 tablespoons grating cheese
 1 cup Italian flavored breadcrumbs
1/2 cup white wine
extra virgin olive oil
2 cloves finely minced garlic
1/2 teaspoon each oregano, garlic powder, cayenne pepper, salt, pepper, parsley
3 tablespoon butter melted
fresh lemon wedges to squeeze over the top

In a small fry pan saute fresh garlic 2 tablespoons olive oil.  Saute until soft tender, add wine, herbs, spices and simmer 4 minutes. Line the bottom of a large pie plate with scallops and pour the sauce over the scallops. Put a layer of sliced grapes tomatoes on top. Mix bread crumbs with melted butter and sprinkle over the top of the tomatoes, then sprinkle with grating cheese. Bake around 25 minutes on 400 degree hot oven until tomatoes are soft, bread crumbs are browned on top. Serve and garnish with a squeeze of fresh lemon wedges.
A great side dish would be a light pasta dish try some of these below:

Lemon Pepper Bowties
Herb Orzo
Garlic with 5 Cheese
Orzo and Tuna Salad
Bowties with Creamy Garlic
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