Hy-Vee Simply Seafood: Bay Scallops, Baked Potatoe, and Glazed - KSFY News - Sioux Falls, SD News, Weather, Sports

Hy-Vee Simply Seafood: Bay Scallops, Baked Potatoe, and Glazed Baby Carrots

Oven Baked Bay Scallops

5T Olive Oil
2T Garlic Minced
1 Med Shallot, Chopped
½C Chopped Fennel
1t Salt
½t Black Pepper
½C White Wine
2T Lemon Juice
¾C Bread Crumbs or Panko
2lbs 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 Potatoes
Olive Oil
Salt 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 Carrots
2T Butter
¼ 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.

 

 

 

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