Hy-Vee Simply Seafood: Bay Scallops, Baked Potatoe, and Glazed Baby Carrots
Oven Baked Bay Scallops
5T Olive Oil2T Garlic Minced1 Med Shallot, Chopped½C Chopped Fennel1t Salt½t Black Pepper½C White Wine2T Lemon Juice¾C Bread Crumbs or Panko2lbs Bay Scallops
Preheat oven to 425 degrees. In saucepan, sauté garlic, shallot, and fennel with spices and lemon juice for 2 minutes. Add half of the wine and continue to sauté for 2 additional minutes. Remove from heat. Divide remaining wine, scallops, and a few sprigs of fennel between oven-safe dishes. To the saucepan, add breadcrumbs and stir. Sprinkle mixture over the scallops and bake in preheated oven for 12 minutes.
Optional: Add 3T minced bacon to topping mixture.
French Baked Potato
2 Med Size Russet PotatoesOlive OilSalt and Pepper to taste
Wash potatoes and cut in half lengthwise. Brush the cut side of each with olive oil and season with salt and pepper. Place on cookie sheet in 375 degree pre-heated oven and bake for 30 minutes.
Honey Glazed Baby Carrots
1lb Baby Carrots2T Butter¼ C Honey
Microwave or boil carrots to desired texture. Place in hot sauté pan & coat with butter. Add honey. Serve immediately.
Crusty French Baguette – Baking Stone Bread Option.