{"id":378,"date":"2010-11-04T18:43:39","date_gmt":"2010-11-04T23:43:39","guid":{"rendered":"https:\/\/thewannabegourmet.com\/?p=378"},"modified":"2023-12-07T13:58:27","modified_gmt":"2023-12-07T18:58:27","slug":"saint-jacques-au-four-et-legumes-au-wok","status":"publish","type":"post","link":"https:\/\/thewannabegourmet.com\/?p=378","title":{"rendered":"Saint-Jacques au four et legumes au wok"},"content":{"rendered":"
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\"\"<\/a>Some might say it’s a bit pretentious of a name for “Baked Scallops and Stir-fried veggies,” but a dish with class deserves such a description!<\/em><\/p>\n

1 stick of unsalted butter, melted
\n2 lbs bay scallops, rinsed and patted dry
\n2\/3 cup Panko bread crumbs
\n1 1\/2 tsp garlic powder and<\/strong> 1 1\/2 tsp onion powder
\n1 tsp paprika
\n1 tsp Italian seasoning
\n4 garlic cloves, minced
\n1\/2 cup grated Parmesan cheese<\/p>\n

Preheat oven to 400 F. In a 9″ round dish, add melted butter, and scallops that have been drained, rinsed, and patted dry between paper towels. Toss to combine, then distribute into one even layer.<\/p>\n

In a bowl, combine all the other ingredients and using a fork, mix well to combine. Layer this topping evenly over the scallop and butter mixture.<\/p>\n

Bake until scallops are firm and opaque, about 25-30 minutes.<\/p>\n

Serves: 6<\/p>\n

(For the stir fried veggies, use any mix that you like. I used baby corn, snow peas and broccoli. Heat your wok (or large skillet) with 2 tbsp oil. Add 2 minced cloves of garlic, and 2 tbsp finely diced fresh, peeled ginger. Saute this for 1-2 minutes until fragrant and then add veggies and stir-fry for 5-6 minutes, or until tender and heated through.)<\/p>\n

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Some might say it’s a bit pretentious of a name for “Baked Scallops and Stir-fried veggies,” but a dish with class deserves such a description! 1 stick of unsalted butter, melted 2 lbs bay scallops, rinsed and patted dry 2\/3 cup Panko bread crumbs 1 1\/2 tsp garlic powder and … Continue reading Saint-Jacques au four et legumes au wok<\/span> →<\/span><\/a><\/p>\n

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