Education’s purpose is to replace an empty mind with an open one. ~ Malcolm S. Forbes
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
Back-to-school traditionally starts right after Labor Day, and all of our grandchildren are now back in school… one in 7th grade, one in 10th, and one in 12th… and one a senior at Winona State. It’s hard to believe we will be having one graduate from high school and another graduate from university next spring!
RECIPE OF THE WEEK
John loves scallops and picked up a bag of them at Costco not long ago. I found this recipe at dinnerthendessert.com… it was simple and delicious! The key to delicious scallops is to not overcook them… which I didn’t, but would put them under the broiler for a quick browning before serving next time.
CRISPY BAKED SCALLOPS
- 2 pounds sea scallops
- 3/4 teaspoon kosher salt
- 3/8 teaspoon coarse ground black pepper
- 3/8 teaspoon paprika
- 1/8 teaspoon paprika
- 3/4 cup panko bread crumbs
- 6 tablespoons Parmesan cheese, grated
- 3 tablespoons parsley, chopped
- 6 tablespoons unsalted butter, melted
- 3 tablespoons extra-virgin olive oil
Preheat oven to 400 degrees. Dry scallops well with paper towel.
Combine salt, pepper, paprika, cayenne, panko, Parmesan, parsley, olive oil, and butter in a bowl, stirring well until combined.
Place the scallops in an 8 x 10 flat baking dish, then cover with the bread crumb mixture.
Bake 15-18 minutes or until the topping is browned.
